1.2 kg pork loin
1/3 cup rum (available at supermarkets)
1 tablespoon honey
2 cinnamon sticks
2 whole cloves
1 orange, sliced
1 lemon, sliced
2 tablespoons olive oil
Orange juice from 1 orange
3 green bananas, sliced
1 pineapple, sliced
1 and 1/2 tablespoons butter
Salt to taste
1.2 kg pork loin
1/3 cup rum (available at supermarkets)
1 tablespoon honey
2 cinnamon sticks
2 whole cloves
1 orange, sliced
1 lemon, sliced
2 tablespoons olive oil
Orange juice from 1 orange
3 green bananas, sliced
1 pineapple, sliced
1 and 1/2 tablespoons butter
Salt to taste
In the evening, brush the meat with rum and honey
Pollen with cinnamon, salt, and cloves
Place the orange and lemon slices on the meat, cover with plastic wrap and refrigerate for the next day
Flip the meat 2 or 3 times during that time
Remove from the refrigerator, drain the meat and reserve the juices
Heat the olive oil and butter and brown the drained meat on all sides
Cook the reserved juices and add the juice of the other orange
Discard the fat from the pan and add the juices with the orange
Cover and cook the meat for 1 hour and 30 minutes, flipping occasionally
While cooking, caramelize the pineapple and banana in a non-stick skillet greased with butter
Serve the pork loin sliced with the fruits and drizzle with the sauce that forms in the pan.
