1 lean pork picanha
1 can of pineapple in syrup
2 cups (American) of white wine
Salt and black pepper to taste
1 lean pork picanha
1 can of pineapple in syrup
2 cups (American) of white wine
Salt and black pepper to taste
Place the pork picanha in a roasting pan with the fat side down
Season the exposed surface with salt and black pepper
Arrange the pineapple slices and cover with aluminum foil
Put it in the medium preheated oven for about an hour
Remove the foil and let it sit in the oven for another 15 minutes
Serve decorated with remaining pineapple slices.
