'3 cloves of garlic, minced'
Salt and black pepper, to taste
Freshly squeezed juice from 1 lime
One cup of passion fruit syrup, made fresh
Three tablespoons of olive oil
One pork loin, 1.3 kg
One pot (310g) of passion fruit gelato
150g of prosciutto, thinly sliced
Japanese green scallions for garnish
'3 cloves of garlic, minced'
Salt and black pepper, to taste
Freshly squeezed juice from 1 lime
One cup of passion fruit syrup, made fresh
Three tablespoons of olive oil
One pork loin, 1.3 kg
One pot (310g) of passion fruit gelato
150g of prosciutto, thinly sliced
Japanese green scallions for garnish
In the evening, in a bowl, mix together garlic, salt, black pepper, juices, and 1 tablespoon of olive oil
Add the pork loin, brush with this marinade, cover, and refrigerate overnight, turning the meat once
Let it sit at room temperature for 20 minutes, then transfer to a large baking dish, brush with the marinade, and cover with aluminum foil
Bake in a preheated oven (200°C) for one hour and 20 minutes, opening it after an hour to check if the liquid has evaporated (if necessary, add a little boiling water)
Remove the foil, lower the oven temperature to moderate (180°C), and bake, brushing the meat with the sauce from the baking dish, for another 20 minutes or until the meat is golden brown on the outside and cooked through
Remove from the oven, cover with gelato, and top with slices of prosciutto
Garnish with green scallions and return to the hot oven for an additional five minutes or until the prosciutto is caramelized
Let it cool, slice, and serve with the sauce from the baking dish.
