Roasted Sirloin With Pineapple And Provolone + Decoration

Roasted Sirloin With Pineapple And Provolone + Decoration


Ingredients:

2 to 3 pounds pork loin
2 liters of cow's milk
8 slices of bacon
Bacon is used to make the meat juicy
Spices:

6 cloves garlic, kneaded, (if the garlic is old remove the crumb)
2% of the weight of the meat of salt approximately one tablespoon of salt for each pound of meat.
1 tablespoon (coffee) spicy paprika or turmeric
1 teaspoon fresh grated ginger
1 pinch of grated nutmeg
1 glass of dry white wine
1 twig of small rosemary
1 fingered seedless finger pepper (optional)

Other Ingredients:

2 large cans of pineapple compote
8 thick slices of mozzarella or provolone cheese
8 black plums without the pits
Can substitute compote to put, fresh pineapple baked with water and sugar.

Way of preparing:

Rinse well with running water.
Cut the loin in 8 slices, in the direction of the height, without loosing the parts underneath.
Season with salt, pepper, crushed garlic, nutmeg, ginger, rosemary

Leave in the refrigerator for at least 6 hours, then remove all seasoning from the loin, dry it and cook covered with milk until dry

Allow to cool.
Put a slice of bacon in each cut of the loin.
Tie it tightly with cotton string and place in a baking dish, lined with aluminum foil with white wine and some cold water.
Roast for about 40 minutes for every pound of meat. Do not bake too much that the meat dries.

If necessary, slowly pour in a little hot water, slowly and slowly, until roasting.

When the loin is roasted, remove the bacon and cut a slice of pineapple with a black plum in the center along with a thick slice of mozzarella cheese or provolone.

Return to the oven to melt the cheese. Serve hot hot

Place the loin on a platter and garnish with fruit balls, made with the boleador: melon, papaya, hard kaki, pineapple, mango, apple. watermelon..
Decoration:
If you want you can put whole boiled mini pears without rind with gooseberry
And fresh cherries with the cock, (well washed)

Serve with white rice and watercress salad

Can substitute rice for potato chips or saute
(Boiled potatoes, buttered and with plenty of chopped parsley)


Decoration II:

Carrots from Ricota
Ingredients:
1/2 pound of crushed fresh ricotta
250 to 300 grs. Finely grated carrot
Salt, pepper or paprika to taste
1 pinch of nutmeg (optional)
2 tablespoons (s) of sour cream or as needed.
Way of preparing:
Put the ricotta ricotta in a bowl, add the grated carrot gradually, if you need to add the cream, until it is rolled up.
Make the carrots very small of 5 centimeters and very fininhas.
For the stem use the branch of parsley 3 cm, cut well on top to get little stem, that is, proportional.