'1 kilogram of pork loin'
salt, lemon, black pepper, rosemary, garlic scapes
1 can of pineapple compote or 1 fresh pineapple, sweet and ripe
Farofa equal to that of skewers
'1 kilogram of pork loin'
salt, lemon, black pepper, rosemary, garlic scapes
1 can of pineapple compote or 1 fresh pineapple, sweet and ripe
Farofa equal to that of skewers
Wash the pork loin well and poke it with a fork
Mix the lemon juice, salt, garlic scapes, rosemary, and black pepper, and rub the pork loin with this marinade, allowing it to rest for approximately two hours
After that, place it in a baking dish and brush it lightly with olive oil or cover it with thin slices of bacon
Put it in the oven to roast
When the meat is almost golden brown, place the pineapple compote slices (without the juice) in the baking dish
If using fresh pineapple, cut it into fine slices and sauté them lightly in butter before placing them in the baking dish
After the pork loin is well roasted and tender, cut it into thin slices and arrange it in a crown shape on a round plate with farofa in the center and pineapple slices around.
