That time canned pineapple and other exotic fruits reached Germany. Not many were able to travel to these far away countries. Only at special fruit shops or around Christmas times you were getting fresh pineapples. But they were so expensive. Mangos came a lot later. A dessert with canned fruits was always welcome.
The typical fruit cocktail in cans was the thing to go to. When you get a bowl of this fruit cocktail today for dessert, many people do not eat it, because we all know the taste of the freshly available fruits. But these cans still have their place on the shelves. And during Corona times, people stocked up on them too. They were all gone in the first weeks of March.
recipe for 2:
350 g pork loin
clarified butter
salt and pepper
flour
1 small can pineapple rings
1 medium can apricots
1 medium can tropic fruit cocktail (pineapple, guava, banana,mango)
1 cup Jasmine rice
Cut the pork loin after taking off the thin white skin into 3 cm thick pieces. Flatten them with your hand. Season with salt and pepper and coat with flour.
Start the Jasmine rice.
Open the cans and take the fruits out without too much liquid.
Use two pans and melt the clarified butter in and bring up to medium high heat.
In one pan start the pork loin pieces. When they take color on one side, then start the other pan with
the fruits. Season them with salt and pepper too. Let them get some caramelization. Turn down the heat and do not overcook them.
Bring everything together. When you are a fan of meat with some sweet fruit, this is a dish to try.
.
No comments:
Post a Comment