(Pineapple-flavoured roast pork - Our recipe)

700 g (1 2/3 lb) loin of pork
120 ml (1/2 C) marsala wine
1 pineapple
6 tablespoons extra virgin olive oil
White flour
Salt

Time:
preparation: 10 minutes
plus marinating
time cooking: about 2 hours
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Beat 2 tablespoons olive oil in marsala wine and brush the meat with a few tablespoons of this emulsion. Let the meat marinate for 30-45 minutes.
Meanwhile peel the pineapple and remove the central portion that is too tough; blend its pulp with a few tablespoons of water.
Roll your meat in white flour.
Pour the remaining oil in a large saucepan and let the meat fry lightly on all sides. Add the marsala wine and let the meat flavour for some minutes. At this point pour in the pineapple shake, add some hot water to cover the meat, season to taste with salt and turn down the gas. Keep on cooking until the cooking juice is well retired (about 2 hours). Add other hot water only if necessary.
Just before the end of cooking slice the meat and flavour the slices in the cooking juice only before serving. Serve warm.

Note

- The cooking juice is very thick with these doses; reduce the quantity of pineapple if you prefer a more fluid sauce.
- You can prepare this plate in advance; slice the meat and flavour the pork slices only before serving.
- You can accompany this plate with a seasonal green salad or potatoes duchess .

What's the right wine?

Our suggestion is: Regaleali rosso (red wine from Sicily – Italy) .

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".