Smoked Pork Loin with Pineapple
When the weather is unpleasant, something hearty must be served - roast pork with pineapple is a good choice. Pineapple not only adds a fruity note, but also makes the meal more digestible: the pineapple contains large amounts of bromelain. The enzyme helps to break down protein and make it easier to digest.
The perfect accompaniment to the Kasslerbraten is sauerkraut and potatoes. How about the classic potato snow from EAT SMARTER, for example? Or you can taste the spicy sweet potatoes from the tray - curry and cumin go perfectly with the pineapple.
Mix honey with mustard. Brush mixture on pork, place in a buttered roasting pan and top with butter flakes. Cover pan and roast in a preheated oven at 180°C (approximately 350°F), about 60 minutes.
Meanwhile, remove rind from pineapple, quarter lengthwise and remove core. Cut pineapple into 1 cm thick (approximately 1/2 inch thick) slices. After pork has roasted 20 minutes, scatter pineapple around the meat and continue roasting (without cover). At the ending of the roasting time, remove pork and pineapple from the pan. Mix cornstarch with a little water, add to the juices remaining in the pan and bring to a boil. Simmer until slightly thickened. Cut pork into slices and serve with the pineapple pieces and pan sauce. Serve with rice, if desired.