ingredients:
1 kg of tender
¼ cup (tea) of honey
1 cup (tea) of orange juice
1 cup of white wine
1 can of pineapple in syrup
6 tablespoons of pineapple syrup
Edible flower and rosemary, enough to decorate
cloves, enough to decorate.
Method of preparation:
Place the orange juice, white wine and pineapple syrup in a container. He adds the tender, cover with plastic wrap and refrigerate. Marinate for about 12 hours. Soon after, he puts it on a baking sheet, cover with aluminum foil and put it in a preheated oven for 20 minutes. He removes the baking sheet from the oven. He removes the foil from the tender and brushes the entire surface with honey. Place the tender in the oven and leave it for another 20 minutes, basting it every 3 minutes with the marinade liquid, or until its surface turns golden. Remove the tender from the oven and make some cuts with a sharp knife on its surface. Stick a nail in each crossing of the scratches. Place the tender in the center of a plate and distribute the pineapple slices around it. Place a flower inside each pineapple slice and serve afterwards.
