Lombo com abacaxi (Roast Pork Loin with Pineapple)

Lombo com abacaxi (Roast Pork Loin with Pineapple)


It’s not Christmas in Brazil wihtout Roast Pork Loin with Pineapple!

• 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

  1. 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.
  2. 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.
  3. 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.
  4. Once roasted, remove from oven, remove the aluminum foil and allow to cool. You can also roast the loin the day before.
  5. Slice pork loin with a sharp knife, taking care to leave 2 cm meat attached on the bottom to hold the slices together.
  6. Cut pineapple slices in half. Place pineapple half slices between loin “slices”.
  7. Dissolve the honey (or sugar) in a little pineapple juice and glaze the pork loin.
  8. Return to the oven and roast until golden brown, about 15 minutes.
  9. Pass the meat juice through a sieve into a gravy boat. Serve with “farofa”, “Party Rice” and roast potatoes.

• 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