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Recipe of Pork Tenderloin in Pineapple Sauce
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Ana Lozz

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Recipe of Pork Tenderloin in Pineapple Sauce
Recipe

Pork Tenderloin in Pineapple Sauce

1h 20 mins
Low
4.2
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110
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I teach you how to prepare pork tenderloin in a very sweet way, this is because we will bake it covered with a delicious pineapple sauce that we will prepare in a very easy way, first we start with the ingredients that we will need.
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Ingredients

5 portions
  • 1 1/2 kilos pork loin
  • 1/2 kilos Pineapple in syrup
  • 150 milliliters dark rum
  • 50 grams mustard
  • black pepper, to taste
  • salt, to taste

Preparation

The first thing we will do is tie the pork loin, so that it does not lose its oval shape, then we must marinate it with the mustard and season it with a little salt and pepper.
To prepare the pineapple sauce we must liquefy the pineapple along with its syrup and rum, the mixture that we have as a result we will place it in a pan at low temperature to have it there until it forms a honey. Once the mixture thickens, we will spread the sauce on the spine using a brush, taking care to cover it completely.
Once we have the pork loin covered with the sauce we must place it in a baking dish to immediately place it in a pre-heated oven at 150 degrees centigrade, while baking we recommend spreading the loin with the sauce every so often so that it imbue and take a better flavor.

PRESENTATION

When serving the loin in pineapple sauce, it is recommended to accompany it with mashed potato or potato chips as garnish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (6)
Alba Treminio
17/09/2020 12:28:27
Buena gracias
Monika Bledowska
23/12/2017 16:32:33
¡Me encantó!
Anonymous
08/12/2014 12:06:22
Te recomendamos utilizar una pavera o forrar tu refractario para conservar mejor los jugos y que de esta manera tu platillo no se reseque. Saludos 
Anonymous
04/12/2014 16:27:53
Luis Sanchez. Consulta. ¿El refractario  va cubierto con papel de aluminio..? o se mete al horno descubierto.
Anonymous
22/12/2013 16:44:39
voy a prepararlo y luego les doy mi opinion creo que quedaria mucho mas rico con un relleno de frutas secas y queso crema
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