Smoked Pork with Pineapple

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 5)

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
Smoked Pork with Pineapple
Smoked Pork with Pineapple

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.

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