Maiale all'ananas
Pineapple-flavored roast pork
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- 700 g (1 1/2 pound) loin of pork
- 120ml (4 fluid ounces - 1/2 cup) marsala wine
- 1little pineapple (about 800g - 1 3/4 pound)
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 30g (1 ounce - 2 2/3 tablespoons) all-purpose flour
- Salt
- Time:
preparation: 10 minutes
plus marinating
time cooking: about 2 hours
total: 140 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 475 (kCal) 24 % GDA (*) - 1989 (kJ)
Protein: 38.8 (g) 78 % GDA
Total fat: 21.6 (g) 31 % GDA
Total carbohydrate: 25.6 (g) 10 % GDA
Sugars: 19.9 (g) 23 % GDA
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) .
The author Loretta Sebastiani lives in Italy (IT)
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