Source: Jenny Roufosse de Lopez
Makes 6 servings.
Preparation time: 3 hours
Tips: Serve with mash potatoes or stuffing.
Pork Roll in Pineapple Juice
Ingredients
Preparation
2 1/2 to 3 pounds boneless pork center loin
4 thin slices ham, and bacon (optional)
16 pitted prunes, about
20 whole almonds , about
16 ounces canned pineapple slice or chunks in juice
1 tablespoon brown sugar
2 tablespoons vegetable oil
1 to 2Tbs. flour (optional) to make gravy thick
1. Using a sharp knife, open the pork loin to a long even thickness pieces about 1/2" thick, 10-inches or so long or whatever the piece accommodates. You may fine that making two rolls with the pieces may work better, depending on the cut of meat.
2. Sprinkle with salt and pepper. Place slices of ham (and bacon,optional) on top, slit prunes open and place in between ham and pork or on top at various places, same with almonds. Roll meat tight and secure ends with toothpicks or wrap roll with string to secure.
3. In heavy pot, heat oil very hot. Under high heat brown roll/s for few minutes until brown all around. Reduce heat and add can of pineapples including juices. Sprinkle brown sugar on top. Bring to a boil, reduce heat and simmer partially cover for about 2 to 2.5 hours or until meat is tender. Close to serving time, place serving platter in warmed oven.
4. Few minutes before serving, remove rolls and pineapple slices to a warmed serving platter, place in warmed oven while making a gravy with the juices.
5. Cooking juices may be serve as is or, made thick as follows.
6. In a cup, blend 1 or 2 tablespoons of flour ( more flour- thicker sauce) with some of the cooking juices. Blend paste with remaining juices under medium heat stirring to prevent lumps. Pour into gravy plate, slice pork rolls and serve immediately with gravy.
