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LOIN OF PORK WITH PINEAPPLES

Coat the pork with a teaspoon of sugar, mixed with 1/2 teaspoon of salt and a pinch of pepper. Bake in a hot oven (400F to 450F) and brown quickly all over. Turn down the heat (300F to 350F) as soon as it is browned, sprinkle the roast with 3 tablespoonfuls of rum and continue to roast, sprinkling from time to time, counting 20 minutes roasting time per pound. Peel and quarter the apples. Cook them in a frying pan with 3 tablespoons of butter after having dusted them with 1 level teaspoon of sugar and a pinch of salt. As soon as tender, stop cooking. Brown the ripe but firm bananas in 2 tablespoons of butter and a pinch of sugar. Brown the pineapple slices as well. To serve, put all the fruits together in the frying pan, sprinkle with 4 tablespoons of rum, heat, flambˇ. Arrange the fruits on a serving dish with the roast cut into pieces in its sauce, deglazed with a tablespoon of boiling water.
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3 1/3 lb loin of pork, unboned
1 pineapple or 1/2 can pineapple
6 apples
6 bananas
3/4 cup butter
7 tbsp rum
salt, pepper
granulated sugar
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30
mn
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80
mn
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We recommend you serve a Tavel Rosˇ with this dish.
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Antilles
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Meat
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Tavel
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