Pork tenderloin in pineapple sauce


• 2 kilos of pork loin with its fat

• 1 lemon

• 1/4 cup of oil

• 1 spoon of sugar

• 2 large onions

• 7 cloves of garlic

• 1 teaspoon oregano

• 1/8 teaspoon of pepper

• 5 tablespoons of Worcestershire sauce


• 1 natural pineapple

• 1/2 cup of water

• 1/2 tablespoon of cornstarch (cornstarch)

• 3 tablespoons of oil

• 1 spoon of sugar


The pork loin is washed under the water tap and rubbed with the lemon, we put it in a bowl or container. Add the garlic cloves, the onion peeled and cut into pieces, the Worcestershire sauce, the salt, the pepper and the oregano into the blender glass, blend at maximum speed and pour over the pork tenderloin, cover with plastic wrap and put it in the fridge until the next day.

The next day the pork is removed from the marinade, cleaned of the marinade with your fingers and placed in a cauldron with the hot oil, over the spoonful of sugar already melted like dark caramel; the meat is browned over medium heat on all sides until it is a uniform golden brown. Then it is left in the same cauldron and the marinade is added and covered, it will cook for 15 or 20 minutes on each side with the cauldron covered, it is removed and it is ready to serve.


We peel the pineapple without leaving any black hole, we remove the core and cut the pulp into small cubes. In a frying pan, heat the oil over high heat, add the pineapple cubes and sauté, add the sugar. When the pineapple releases its juice, add the water previously mixed with the cornstarch, stir well and when it comes to a boil, remove it. It is now ready to accompany our pig. 



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