1Smithfield pork tenderloin or marinated sirloin (or natural and soazone)
1can of pineapple slices, drained and halved
2cup pineapple juice
1cupwhite wine (optional)
1tbspsugar
1tbspoil
Salt to taste
Pepper to taste
Instrucciones
Heat the oil in a frying pan over medium heat. Add the bacon and move until a little golden brown. Separate the bacon on a plate, leave the fat you released in the pan.
Place the pork loin or sirloin and brown for about five minutes on each side.
Add the white wine and a cup of pineapple juice (separate the other cup for later). Cover and cook over low heat for 30 minutes.
Turn the pork loin over and add the other cup of pineapple juice. Cover and shimmer for another 15 minutes.
In the meantime, let’s prepare the asparagus. In another frying pan, heat a teaspoon of olive oil, add salt and pepper.
Add the asparagus and fry until dark green or slightly soft. Separate on a plate.
Returning to the pork loin, uncover after cooking time, add the pineapple slices and bacon and mix carefully.
Remember that pork should be cooked at a temperature higher than 45F.
Cover and cook over low heat for five minutes, just so the pineapple flavor mixes with the rest of the ingredients.
Remove from heat and settle into plate with asparagus and pineapple slices.
Bath with the juice left in the pan and bacon pieces.