7 ounces of pork tenderloin
1 tablespoon sumac
1 teaspoon worcestershire sauce
1 tablespoon hoisin sauce
1 fresh thyme sprig (chopped)
1 teaspoon olive oil
1 ounce cheddar, grated
9 ounces of bacon (18 strips)
2 tablespoons of coconut flakes
- Place the pork tenderloin on the work surface. Poke holes in it using the tip of a knife.
- Transfer it to a bowl. Add the sumac, Worcestershire sauce, hoisin sauce, thyme, and olive oil. Season with nutmeg and pepper.
- Coat the tenderloin with this mixture. Cover the bowl with plastic wrap and marinate for 30 minutes.
- Place the pineapple on the work surface. Cut the peel along the sides and on the bottom (you may need a very sharp knife). We’ll let the pineapple crown on.
- Hollow out the inside of the pineapple to a depth slightly smaller than the height of the actual fruit. When cutting it see to it that a 1/2 to 1-inch thick wall remains around the hole.
- Place the marinated tenderloin on the work surface and coat it with grated Cheddar. Stuff the pineapple with the pork. Set aside.
- Lay the bacon slices on the work surface horizontally and vertically, side by side, as close together as you can. Weave them so that in the end you’re left with a rectangular fabric that’s slightly wider than the height of the pineapple and twice as long.
- Carefully wrap the pineapple with the bacon weave. Secure the wrap with twine.
- Coat the wrapped pineapple with coconut flakes. Place the fruit in a standing position on a heat-proof pan or baking dish. Bake for 60 minutes at 360⁰F/180⁰C.
- Slice it carefully and serve.