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Cheesy Swineapple with Coconut Flakes

This guy needs a little more work to do in order to get it done but when you will have finished it, you’ll savor both your victory and an incredibly delicious dish. Flavor it with lemony sumac, sweetish Worcestershire sauce, and salty hoisin sauce. The bacon and tenderloin will do the rest. Just before roasting, coat with coconut flakes to emphasize the tropical touch. Impress your guests!
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This guy needs a little more work to do in order to get it done but when you will have finished it, you’ll savor both your victory and an incredibly delicious dish. Flavor it with lemony sumac, sweetish Worcestershire sauce, and salty hoisin sauce. The bacon and tenderloin will do the rest. Just before roasting, coat with coconut flakes to emphasize the tropical touch. Impress your guests!

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Ingredients

7 ounces of pork tenderloin
1 tablespoon sumac
1 teaspoon worcestershire sauce
1 tablespoon hoisin sauce
nutmeg
1 fresh thyme sprig (chopped)
pepper
1 teaspoon olive oil
1 pineapple
1 ounce cheddar, grated
9 ounces of bacon (18 strips)
2 tablespoons of coconut flakes

Ingredients

Steps

1
Done

Place the pork tenderloin on the work surface. Poke holes in it using the tip of a knife.

2
Done

Transfer it to a bowl. Add the sumac, Worcestershire sauce, hoisin sauce, thyme, and olive oil. Season with nutmeg and pepper.

3
Done

Coat the tenderloin with this mixture. Cover the bowl with plastic wrap and marinate for 30 minutes.

4
Done

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.

5
Done

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.

6
Done

Place the marinated tenderloin on the work surface and coat it with grated Cheddar. Stuff the pineapple with the pork. Set aside.

7
Done

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.

8
Done

Carefully wrap the pineapple with the bacon weave. Secure the wrap with twine.

9
Done

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.

10
Done

Slice it carefully and serve.

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Nutritional Chart

496 kcal
Calories
21 g
Protein
31 g
Fat
35 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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