With the help of a knife or a larding needle, make holes throughout the pork loin, fill these holes with bacon and ham, and season with salt and pepper.

Tie the loin to prevent deformation and sear it in a hot pan on all sides. Once seared, place it in a baking dish and bake at 180°C (356°F) for 1 hour.

In the same pan where the loin was seared, add La Huerta berry mix and the ancho chili, season with a little salt and pepper, cook until the berry mix starts to release its juices, add the mezcal and flambé, incorporate the broth and cook until boiling.

Allow to cool slightly, blend and return to the pan where the berries were cooked, heat again before serving.

Pour the hot berry sauce over the loin.