Xikar Lighters Review

Pork with pineapple and black pepper flavored grappa cumin

; (fabric and dish Wald)

Buondì Carisio all right? Your eye sockets have ceased to see or seem hearts palpitating hearts? Well today I propose a second that for sure you all know ; very well and certainly have done at least once in your life ... I today I would propose it my way .. flavored with an excellent Grappa to cumin of ''''DolomitiFood and black pepper company leader in the field of flavor enhancers Ariosto.
Easy but most effect!
We need very few ingredients, but a couple of hours to cook so well and without haste 'to bring a dish tastes great.
Ingredients:
whole pork loin (about 500/600 gr weight), Ariosto black pepper to taste, a glass of Grappa for blending with cumin, 1 can of pineapple in syrup, salt .
Preparation: Cut the pork loin
inicidere and let it from your butcher, inserted into the slices of pineapple (keep the liquid), close it with string or rubber bands from the kitchen, sprinkle with plenty of black pepper .

Put in brown with a little olive oil in a large pan with high sides and sealed on all sides, at this point shaded with caraway schnapps .
Do evaporate and add the pineapple syrup. Reduce heat and simmer for a couple of hours to fire sweet, turning to color on all sides. Just
sara' cotta,eliminate lo spago e tagliatela a fette,servitela con il sughetto che avra' rilasciato la carne in cottura,(se serve fatelo addensare con un po di maizena).
Sistemate le fette su un piatto da portata e servite con la salsina.
Noi senza pudore abbiamo ripulito il piatto..troppo buona!!!!
A presto carissimi e buona giornata