1 medium pineapple (1.5 kg)
2 kg pork loin
6 cloves of garlic, minced
1 1/2 teaspoons salt
2 tablespoons oregano
1 small onion, chopped (70 g)
3 sprigs of thyme, chopped (15 g)
1/4 cup pineapple juice (60 ml)
1 3/4 cups water (420 ml)
1/4 cup olive oil (60 ml)
1 tablespoon all-purpose flour
For garnish
Thyme leaves
1 small finger pepper, cut into slices
1 medium pineapple (1.5 kg)
2 kg pork loin
6 cloves of garlic, minced
1 1/2 teaspoons salt
2 tablespoons oregano
1 small onion, chopped (70 g)
3 sprigs of thyme, chopped (15 g)
1/4 cup pineapple juice (60 ml)
1 3/4 cups water (420 ml)
1/4 cup olive oil (60 ml)
1 tablespoon all-purpose flour
For garnish
Thyme leaves
1 small finger pepper, cut into slices
Preheat the oven to 200°C (hot)
Cut the pineapple in half lengthwise without removing the crown, which should also be cut in half
Cut each half of pineapple into two slices about 2 cm thick each
Discard the curved parts of the fruit and one half of the crown from one slice
Arrange the two slices on a large baking sheet, one on top of the other: they should remain with the same length as the pork loin (if necessary, cut part of the slices to fit exactly with the meat). Reserve
In a large bowl, combine the pork loin, garlic, salt, oregano, onion, thyme, pineapple juice, 1/4 cup water (60 ml), and olive oil
Arrange it over the pineapple slices on the baking sheet and drizzle with the seasoning mixture
Cover with aluminum foil
Bake in a preheated oven until the meat begins to soften (about 1 hour)
Remove the aluminum foil
Drizzle the pork loin with 1 1/2 cups water (360 ml)
Continue baking, drizzling occasionally with the sauce from the baking sheet, until the pork loin is tender and golden (about 1 hour)
Carefully transfer the pineapple and pork to a serving dish and reserve
Transfer the sauce from the baking sheet to a small saucepan, add all-purpose flour and cook over high heat, stirring constantly, until the sauce thickens slightly (about 2 minutes)
Transfer to a gravy boat
Garnish the pork loin with thyme leaves and finger pepper
Serve in slices accompanied by the sauce
338 calories per slice
