Smoked Pork with Pineapple

Summary

Ingredients

• g 1,500 Kasseler
• 1 gr. Tin / n pineapple, in rings
• 500 g peas, canned or frozen
• 50 g butter
• salt and pepper
• some garlic
• Pineapple juice (canned juice)
• Fondor
• 200 g sweet cream

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Instructions

1. Cut the smoked pork loin in portions (do not cut through), put the pineapple rings in the cut (hold back a few pieces of the pineapple for the later sauce), then put the smoked pork loin in a roasting tube, add the captured pineapple juice and close the roasting tube. Pierce the tube at the top with a needle.
2. Fry the roasting tube at about 180 degrees on a high baking sheet or casserole dish for about 1 hour.
3. Prepare butter peas. Everyone can prepare the vegetables according to their taste and as they are used to.
4. After frying, carefully collect the liquid in a saucepan, add the remaining pineapple pieces to the liquid, bring to the boil, season with a little pepper, garlic and fondor and thicken with a sauce thickener. If you don`t have to pay attention to the calories, you can refine the sauce with 200 g of sweet cream.
5. This goes well with croquettes or hash browns.