Pork tenderloin with pineapple sauce


  • 1kg loin pork cane
  •  cup Pineapple Jam
  •  cup Orange its juice
  •  bay leaves
  •  clove
  •  tablespoons Vegetable Oil
  •  1/4 yellow raisin
  •  1/4 pinion roses
  •  Hemp yarn
  •  Salt fumage to taste
  •  Pepper fumage to taste
  • MIX marmalade with orange juice, bay leaves, cloves and salt to taste. Booking.
  • Season with salt and pepper.
  • TIE the loin with hemp thread making a knot at the beginning to prevent it from falling off, cross the thread between each round and finish with another knot.
  • HEAT the vegetable oil and brown the tenderloin on all sides.
  • REMOVE from skillet and place in a baking dish with raisins and pine nuts.
  • Pour in sauce and bake 30 minutes at 180ºC or until meat is cooked through.
  • BATHE with the sauce every 10 minutes so it doesn't dry out. Serve in thick slices.

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