Sunday, 30 November 2008

Pork Loin with Caramelized Fruit

1 kg / (2 1/4 pounds) pork
   loin
150 ml / (1/2 cup and 2
   tablespoons) olive oil
150 ml / (1/2 cup and 2
   tablespoons) white wine
100 ml / (6 3/4 tablespoons)
   water
8 cloves of garlic
Pepper (to taste)
2 tablespoons honey x 2
1 tablespoon Spicy mustard
Salt (to taste)
For the fruit:
2 apples
2 pears
4 strawberries
2 kiwis
4 pineapple slices
2 tablespoons honey
2 tablespoons sugar
1 pinch of cinnamon


  • Season the meat with salt, pepper, crushed garlics and white wine. Leave to marinate for about one hour.
  • Place the pork loin in a glass baking dish along with the marinade. Drizzle with the olive oil and water and bring to preheated oven at 180°C / (350ºF) about an hour. Occasionally drizzle the meat with their own sauce.
  • Meanwhile, wash and peel the fruit. 
  • In a skillet, place the fruit cut into pieces along with the honey (two tablespoons honey), sugar and the cinnamon. Stir and bring over low heat about 30 minutes until caramelize. Stir once in a while.
  • In another skillet, place the honey (two tablespoons honey), pepper and the Dijon mustard. Stir, bring to low heat and simmer about two to three minutes. Stir once in a while.
  • Turn off the oven and serve the meat drizzled with the honey sauce and the caramelized fruit.