Pork Loin with Pineapple and Bacon
Ingredients
- 1 Smithfield pork tenderloin or marinated sirloin (or natural and soazone)
- 1 can of pineapple slices, drained and halved
- 2 cup pineapple juice
- 1 cup white wine (optional)
- 1 tbsp sugar
- 1 tbsp oil
- Salt to taste
- Pepper to taste
Instructions
- 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.
- You can add black pepper if you wish.
- Serve with spaghetti, rice or mashed potatoes.
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Nutrition Facts
Pork Loin with Pineapple and Bacon
Amount per Serving
Calories
887
% Daily Value*
Fat
26
g
40
%
Saturated Fat
7
g
44
%
Trans Fat
0
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
346
mg
115
%
Sodium
274
mg
12
%
Potassium
2266
mg
65
%
Carbohydrates
22
g
7
%
Fiber
0
g
0
%
Sugar
17
g
19
%
Protein
123
g
246
%
Vitamin A
13
IU
0
%
Vitamin C
13
mg
16
%
Calcium
50
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.