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Bacon wrapped pork with pineapple and pepper

  • 21 oz pork loin
  • 6 slice pork bacon, lean
  • 14 oz pineapple slices, 1 cm thick, cored, fresh
  • 1 tbsp canola oil
  • 1 pcs bell pepper, deseeded, diced
  • 1 pinch fresh ground salt
  • 1 pinch freshly ground black pepper

  1. Preheat oven to 390°F and slightly grease roasting pan with some canola oil.
  2. Using a wide pan, punch pork loin slices a few times to make it thinner. Arrange bacon on plastic foil, making grid of the bacon and making sure that they are overlapping, then top with pork slices.
  3. Arrange pineapple and bell pepper pieces on one side of the pork loin and start to roll to make a log shape, making sure that all is in place.
  4. Set the prepared meat in roasting pan and bake for 30 minutes.
  5. Remove and set aside for 5 minutes.
  6. Slice and serve.

Good points

  • No sugar
  • Very high in niacin
  • High in phosphorus
  • High in riboflavin
  • Very high in selenium
  • Very high in thiamin
  • Very high in vitamin B6
  • High in zinc

Preparation time: 35 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 515.43 kcal
Carbohydrates: 15.55 g
Cholesterol: 126.75 mg
Sugar: 11.48 g
Protein: 41.29 g
Fat: 31.2 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com