About 2.5 kg pork loin, approximately
Salt and black pepper to taste
For the stuffing:
1/2 cup coarsely chopped almonds or walnuts
250 g fresh green beans, peeled and chopped
2 cups breadcrumbs
2 medium-sized onions, chopped
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
2 cloves garlic, minced
2 tablespoons butter or margarine
1/2 cup diced pineapple
Salt and black pepper to taste
For baking:
2 tablespoons butter
1 1/2 cups pineapple juice
2 cups white wine
Pineapple for decoration if desired
About 2.5 kg pork loin, approximately
Salt and black pepper to taste
For the stuffing:
1/2 cup coarsely chopped almonds or walnuts
250 g fresh green beans, peeled and chopped
2 cups breadcrumbs
2 medium-sized onions, chopped
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
2 cloves garlic, minced
2 tablespoons butter or margarine
1/2 cup diced pineapple
Salt and black pepper to taste
For baking:
2 tablespoons butter
1 1/2 cups pineapple juice
2 cups white wine
Pineapple for decoration if desired
Clean and season the pork loin with salt and black pepper
Make two long incisions on each side of the loin to create a pocket for the stuffing
Mix all the ingredients together and stuff the loin
Close the ends with toothpicks
Place in a large baking dish
Dot the top of the loin with butter
Baste with pineapple juice and white wine
Bake in a moderate oven (180°C) for about 1.5 hours or until golden brown and tender
Baste occasionally to prevent drying out, adding water as needed
Serve on a plate and decorate with pineapple if desired
Serves 10.
