Pineapple roast: the recipe for the original dish with an exotic taste
The pineapple roast is a surprising and very tasty second course of meat. For this recipe we have chosen the pork loin, a cut obtained from the muscle of the loin which, tender and with the right amount of fat, will ensure an impeccable result. The exotic combination of meat and fruit, enhanced by browning in butter and brazing with white wine vinegar, will give to this preparation some truly irresistible nuances of taste. A simple and refined idea, to be served with a side dish of sweet and sour peppers and with the cooking sauce of the meat separately, perfect to serve during Sunday lunch or for a special dinner. So let’s find out how to prepare it step by step and without making a mistake.
How to make the pineapple roast
Clean the pineapple 1, cut it into slices about 7-8 mm thick and then cut them in half.
Clean the pineapple 1, cut it into slices about 7-8 mm thick and then cut them in half.
Cut also the roast, without going along all the meat 3.
Cut also the roast, without going along all the meat 3.
Insert a slice of pineapple into each cut 4.
Insert a slice of pineapple into each cut 4.
Tie the roast well with kitchen twine to prevent it from opening during cooking 5.
Tie the roast well with kitchen twine to prevent it from opening during cooking 5.
In a large pot, melt the butter with the sage; arrange the roast 6 and brown it well on all sides.
In a large pot, melt the butter with the sage; arrange the roast 6 and brown it well on all sides.
Simmer with the vinegar 7, pour the boiling broth and cook; it will take about 40 minutes. Upon completion, the cooking juice will have to be almost completely absorbed. Season with salt and pepper.
Simmer with the vinegar 7, pour the boiling broth and cook; it will take about 40 minutes. Upon completion, the cooking juice will have to be almost completely absorbed. Season with salt and pepper.
Once cooked, turn off the flame and let the roast rest for a few minutes. Remove the kitchen twine, cut the pineapple roast into slices and serve with its cooking juices separately 8.
Once cooked, turn off the flame and let the roast rest for a few minutes. Remove the kitchen twine, cut the pineapple roast into slices and serve with its cooking juices separately 8.
Preservation
The pineapple roast can be preserved in the refrigerator, in a special hermetically sealed container, for a maximum of 2-3 days. Given the presence of pineapple, a particularly watery fruit, it is preferable to avoid freezing it.
