Maharani Pot

Ingredients for 10 servings:

• 1 kg pork loin(s)
• 1 large can of pineapple
• 3 cups of cream
• 3 tbsp Worcestershire sauce
• 4 tbsp soy sauce
• 5 tbsp brandy
• 5 garlic cloves
• 1 piece(s) ginger (approx. 5 cm)
• ½ liter vegetable broth
• salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Sear the loin in a pan and then cut into slices about 4 cm thick. Set aside. Marinate 5 pineapple rings in brandy and let it steep for about 30 minutes. Meanwhile, cut the remaining pineapple rings into pieces. Mix a sauce from the cream, Worcestershire sauce, and soy sauce. Press the pineapple pieces and garlic, chop the ginger into small pieces, and mix everything together. Add to the cream sauce. Now also sear the pickled pineapple rings in the pan. Add the brandy to the cream sauce, top up with vegetable stock, and season with salt and pepper. Place the loin pieces in a baking dish and arrange the pineapple rings on top. Fill with the sauce and bake in a preheated oven at 180°C for about 70 minutes. Serve with pasta or white bread and salad.