Pork loin with pineapple and apples

PUBLISHED: 11:32 02 August 2007 | UPDATED: 15:12 12 May 2010

Ingredients One loin of pork joint 50g (2oz) unsalted butter 1 tbsps olive oil half a medium pineapple 3 eating apples salt and pepper 3 tbsps rum Method SEASON the joint well, then brown the pork all over in a casserole dish in the oil and half the butt

Ingredients

One loin of pork joint

50g (2oz) unsalted butter

1 tbsps olive oil

half a medium pineapple

3 eating apples

salt and pepper

3 tbsps rum

Method

SEASON the joint well, then brown the pork all over in a casserole dish in the oil and half the butter. Add 4 fl oz hot water, turn the heat to low, cover the casserole and simmer gently for about 11/2 hours, either on the top of the stove or in a pre-heated oven at Gas Mark 5, 190 deg C, 370 deg F. Cut the pineapple into chunks, removing all the skin and "eyes", Core and cut the apples into quarters. Towards the end of the cooking time, melt the rest of the butter in a non-stick pan and cook the apple and pineapple chunks gently for five minutes, stirring well. Add them to the casserole for the last five minutes.

When the meat is done, remove to a hot serving plate. Add the rum and a little more hot water to the casserole to make a thin gravy, stirring well into the pineapple and apples.

Check the seasoning and add salt and pepper to taste. Slice the meat and serve with the pineapple gravy.

JUDY BROADWAY


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