It’s not Christmas in Brazil wihtout Roast Pork Loin with Pineapple!
Ingredients
• pork loin in one piece
• salt
• black pepper
• cinnamon
• dried cloves
• nutmeg powder
• sliced garlic
• bay leaves
• white wine
• pineapple juice or pineapple syrup (canned)
To garnish:
• fresh or canned pineapple rings
• 1 tablespoon honey or sugar
• pineapple juice or pineapple syrup (canned)
Preparation method
- Place the meat in a bowl and add all of the marinade ingredients. Cover the bowl with plastic wrap and let it marinade in the refrigerator for at least a day, turning the meat occasionally.
- When ready to cook remove the meat from the marinade and discard the solid marinade ingredients. Put the loin in a roasting pan with a little olive oil and cover with aluminum foil.
- Bake in a preheated oven at 200°C, until very tender. A 2 Kg pork loin cooking time is about 2 hours. Occasionally pour over the roast a little of the marinade passed through the sieve.
- Once roasted, remove from oven, remove the aluminum foil and allow to cool. You can also roast the loin the day before.
- Slice pork loin with a sharp knife, taking care to leave 2 cm meat attached on the bottom to hold the slices together.
- Cut pineapple slices in half. Place pineapple half slices between loin “slices”.
- Dissolve the honey (or sugar) in a little pineapple juice and glaze the pork loin.
- Return to the oven and roast until golden brown, about 15 minutes.
- Pass the meat juice through a sieve into a gravy boat. Serve with “farofa”, “Party Rice” and roast potatoes.
Variations:
• Dont’ slice the meat, and arrange the pineapple slices around the roast.
• Make skewers by alternating cubes of pork loin with pieces of pineapple, and cook them in a pan or in the oven, basting with pineapple juice.
Posted on: 17 December 2012
I’m an architect. I was born in Brazil and my father was Italian.