El Salvador Roast Loin of Pork a L'ail

Time

Yield

6 to 8 servings

Ingredients

Ingredients

Roast Pork

3 to 4 lbs. boned pork loin
2 tbsp. slivered garlic
1 tsp. salt
1/4 tsp. freshly ground pepper
6 to 8 medium-sized potatoes, peeled and halved
Pineapple a l'Orly (recipe below)
Carrot and Apple Saute (recipe follows)

Pineapples a l'Orly

2/3 cup sifted all-purpose flour
1 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/2 cup milk
1 tbsp. melted butter
6 to 8 pineapple slices, each about 1/4 inch thick, patted as dry as possible
Sufficient oil for deep frying

Carrot and Apple Saute

2 tbsp. butter
2 lbs. carrots, peeled and julienned
2 apples, peeled, cored, and julienned
1 tsp. salt
1/8 tsp. pepper
2 tbsp. dark rum
1 to 2 tbsp. dark brown sugar, to taste

Instructions

ROAST PORK: Preheat oven to 350 degrees. With a sharp knife, make shallow slits in the meat and insert garlic. Rub the roast with a mixture of salt and pepper.

Place the meat on a rack in a shallow roasting pan. Pour in about 1/4 cup water. Surround the meat with the potatoes. Turn the potatoes occasionally during the cooking process to help brown them. Roast the meat until cooked through, about 40 minutes to the pound or until internal temperature of the meat registers about 170 degrees.

When the roast is done, allow it to sit 10 to 15 minutes before carving.

PINEAPPLES A L'ORLY: Sift together dry ingredients. Beat egg, milk, and butter. Pour wet ingredients into flour mixture and stir until smooth. Let sit 1 to 2 hours.

Preheat oil for deep frying to moderate temperature.

Coat the pineapple slices with the fritter batter and fry until they are golden brown and crispy, turning occasionally, about 1 minute.

CARROT AND APPLE SAUTE: Approximately half an hour before serving the roast pork, melt butter in a large skillet. Add carrots and apples, sprinkle with salt and pepper, and saute briefly over medium-high heat until the carrots are just starting to get soft. Reduce heat to low, cover, and let braise about 15 minutes, or until carrots are just tender. Sprinkle in the rum and brown sugar. Simmer, stirring, until sugar melts. Serve hot.

Serve pork slices topped with Pineapples a l'Orly, accompanied by pan roasted potatoes and Carrot and Apple Saute.

Author's Comments

This succulent meat is topped with deep-fried pineapple slices and on the side roast potatoes with Carrot and Apple Saute.

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