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Delicious pork loin with pineapple
Chapter VIII ·
Meat · Nº 292
Delicious pork loin with pineapple
14 ingredients
10 steps
Ingredients
Method
Ingredients
For
8
pork loins
, 8 to 10 steaks, fresh, thick
1
onion
3
tomatoes
, 3 to 4
2 cloves
garlic
salt
black pepper
1 leaf
bay leaves
lime
3 tablespoons
Madeira wine
, 3 to 4
4 tablespoons
vegetable oil
1 can
pineapple
, natural
prunes
white potato
1 can
peas
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Method
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1
Lightly pound the pork loin pieces and season with salt, crushed garlic, pepper and lime juice.
2
Put them in a ceramic bowl, add half an onion in rings, the bay leaf and a few sprigs of cheiro verde, and let rest, preferably until the next day (in the refrigerator).
3
A few hours before the meal, put a large pot on the heat with oil and two tablespoons of butter to heat up.
4
Add the steaks without the seasonings, sauté well, turning them now and then so they brown evenly.
5
Lower the heat and add water gradually along with the strained marinade (the garlic-and-wine vinha d'alhos), letting it cook over low heat until the meat is tender. Remove and keep in a warm place.
6
In the same sauce the meat was cooked in, make a good sauté with half a grated onion and the chopped tomatoes, peeled and seeded.
7
Add the wine and a little water. Season to taste and let it boil until it thickens slightly. If needed, thicken the sauce a little with cornstarch. When ready, taste for seasoning and pass through a fine sieve.
8
Arrange the pork steaks on a serving platter and spread the sauce over them.
9
Place the pineapple slices, well drained and previously browned in hot butter, over the steaks. Place a pitted prune in the center of each.
10
Garnish a platter with peas sautéed in hot butter and parsley.
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Roast pork loin with tomatoes and herbs
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