Loin With Pineapple and Provolone

Loin With Pineapple and Provolone

Ingredients:
2-3 pounds of pork loin2 liters of cow's milk8 slices of bacon
Seasonings:
6 cloves of crushed garlic, cored1 cup (tea) lemon juice2% of the weight of the meat salt1 tablespoon (coffee) or spicy paprika pepper1 teaspoon (tsp) grated fresh ginger1 pinch of grated nutmeg1 glass of dry white wine1 small sprig of rosemary2% of the weight of the meat salt
2 large cans of pineapple compote8 thick slices of mozzarella or provolone cheese8 pitted prunesCan substitute applesauce putting fresh pineapple cooked with water and sugar.
How to Prepare:
Rinse the pork with the lemon juice.Cut the pork into 8 slices, across the width, hold partiesSeason with salt, pepper, garlic cloves, nutmeg, ginger, rosemary
Leave in the refrigerator at least put 6 hours, then remove all the spice sirloin, dry it and cook covered with milk until it dries
Allow to cool.Place a slice of bacon in each cut of the loin.Tie it well with cotton string and place in a roasting pan, lined with aluminum foil with white wine and a little cold water.Bake about putting a set hour, not letting the meat drying, baking too.
If you need to go putting a little hot water slowly, gradually and slowly, even baking.
When the tenderloin is roasted, remove the bacon and place cuts a slice of pineapple with a plum in the center, along with a thick slice of mozzarella or provolone.
Take again the oven to melt the cheese. Serve piping hot
Place the tenderloin on a platter and garnish with fruit balls, made with Bolas: melon, papaya, persimmon hard, pineapple, mango, training.
If you want you can put mini-peeled whole pears cooked with currantsAnd cherries with stalk, (well washed)
Serve with white rice and watercress salad
You can replace rice or potato chips put Soute(Boiled potatoes, passed in butter and enough parsley)