Festive meat with pineapples

Second courses

Ingredients

• pork,
• rosemary,
• canned pineapples

Directions

1. Cut the pork (loin), but not to the end. And we send to marinate in such marinade: honey-mustard-French mustard-pepper-soy sauce. And in the refrigerator.
2. The next day, insert canned pineapple rings and rosemary sprigs into the meat slices. Tie a thread in foil or sleeve).
3. Bake on the principle - 1 kg - 40 minutes.