Preparation Time 15 min
Cooking Time 45 min
Passive time 120 min
Servings 8 Servings
1 kg pork loin clean and without excess fat)
1/2 pineapple juice blended and without straining
2 large sweet potatoes peeled and cut into thick slices
6 cloves of crushed garlic
2 tablespoons grated fresh ginger
1 tbsp turmeric ground turmeric powder
ground black pepper to taste
1 tablespoon ground coriander seeds
2 tbsp dry tarragon
salt to taste
olive oil to taste
Rub the tenderloin with garlic, ginger, turmeric, pepper, coriander, tarragon and salt.
Let stand for at least two hours.
In a greased olive oil pan, place the seasoned tenderloin, the potato slices and drizzle with the pineapple juice and olive oil.
Put in the oven at high medium temperature.
When it is golden, reduce the oven temperature.
Remove when tenderloin is completely baked and potatoes tender.
Slice the tenderloin and arrange on a platter with the potatoes. Drizzle the meat with the remaining creamy sauce in the pan. Serve with white rice and green salad (preferably bitter greens).