Arista di maiale con l'ananas

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Roast Pork Loin with Pineapple

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: Italian

Keyword: roasted

Servings:

Calories: 321.3kcal

Trim the pineapple of its top and bottom. Then cut off its tough skin and core it. Cut the pineapple in half crosswise. Take one half and cut it into small cubes. Cut the other half into thin slices and reserve.

In a Dutch oven, or a flameproof gratin dish or roasting pan, preferably oval and just large enough to hold the roast, sauté the garlic gently in abundant olive oil until it just starts to the brown around the edges. Remove it.
Raise the flame and place the roast in the pan. Brown the roast well on all sides, seasoning generously with salt and pepper as you go.
When the roast is nice and brown, add a good splash of Prosecco and let it evaporate.
Then add the cubed pineapple around the roast.

Transfer the pan with the roast and cubed pineapple in a moderate (180C/350F) oven for about an hour, or until the roast is cooked through but not dried out. Baste the roast from time to time with its cooking juices or, if things are drying out, a splash of Prosecco or water.
Remove the roast from the oven and let it rest for about 10-15 minutes.

Arrange the reserved pineapple slices on a serving plate.
Then slice the roast, not too thinly, and arrange the slices over the pineapple. along with the pineapple cubes.
Nap the pork slices with their cooking juices and serve.