The rich taste of roast pork, stuffed with coriander and prosciutto, accompanied with carrots, apples, onions and celery, will be a great complement to the smooth sipping tequilas.

Pork roast marinated in Dijon honey mustard and fresh coriander leaves.

800 grams pork roast from the ribs

4 tbsp canola oil

3/4 tsp salt

3/4 tsp pepper

1 mirepoix (one carrot cut in three sections, one bay leaf, one onion cut in four chunks a three-inch section of a celery branch)

2 apples

8 dried prunes

4 tbsp Dijon honey mustard

2 tbsp fresh coriander leaves

1 thin slice of prosciutto di Parma

Place the canola oil in a skillet under high heat and sear the meat for 10 minutes on all sides until golden brown. Set aside the pork, and preheat the oven to 350 F.

Slice the coriander leaves. Peal the apples and cut them into chunks, removing the core.

Make a lengthwise cut through the middle of the pork roast and insert the coriander leaves. Seal the opening with the prosciutto.

Place the meat in a roasting pan surrounded by the mirepoix, apples and dried prunes and bake for 90 minutes.

Turn the meat every half-hour letting each side sit in the juices.

Raise the heat to 375 F for an additional 15 minutes.

Serve with mashed or baked potatoes.

Preparation time: 16 minutes.

Cooking time: 1 hour and 45 minutes.

Serves four.