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Recipe of Pork Tenderloin in Pineapple Sauce
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Recipe of Pork Tenderloin in Pineapple Sauce
Recipe

Pork Tenderloin in Pineapple Sauce

1 h 20 min
Easy
4.4
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85
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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.

Ingredients

5 servings
  • 1 1/2 kilos of pork loin
  • 1/2 kilo of Pineapple in syrup
  • 150 milliliters of dark rum
  • 50 grams of 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.
    Calories
    737
    kcal
    37%
    Carbohydrates
    21.0
    g
    7.0%
    Proteins
    81.1
    g
    162%
    Lipids
    27.8
    g
    43%
    Fiber
    1.2
    g
    2.3%
    Sugar
    18.9
    g
    21%
    Cholesterol
    219
    mg
    73%
    Esha
    Rate this tip
    Ratings (5)
    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
    leticia hernandez Avelar
    19/08/2013 14:30:02
    rico sabor en la familia nos encanta el sabor dulce muy buena

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