Caramelized Milk Roast with Pineapple and Easy Corn

Name: Caramelized Milk Roast with Pineapple and Easy Corn
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Ingredients: Pork loin 1.8 lbs; Pineapple small fresh 1; Honey about 4 spoonfuls; Brown sugar about 4 spoonfuls; Butter 4 tbsp; Sage 6 leaves; Cloves 8; Milk 4 ¼ cups; White pepper to taste; Type 00 flour to taste; Canned yellow corn kernels 2 packages

784

Calories per serving

Energy Kcal 784
Carbohydrates g 81.2
of which sugars g 49.3
Protein g 42.5
Fats g 32.2
of which saturated fat g 16.19
Fiber g 5.1
Cholesterol mg 165
Sodium mg 438

Difficulty: Average
Prep time: 15 min
Cook time: 1 h 45 min
Serving: 4
Cost: Average

PRESENTATION

Golden color and juicy pineapple slices make this Caramelized Milk Roast with Pineapple and Easy Corn a real showpiece for summer dessert tables. Bright, fresh, and packed with tropical charm, this dessert offers a sweet caramel flavor that pairs perfectly with the fun, sunny spirit of family gatherings and BBQs. Every bite gives a buttery, creamy texture thanks to the homemade caramel sauce, while bursts of soft, tangy pineapple bring a little surprise with every mouthful. Regular home cooks love how this quick fruit dessert looks—pretty layers of glossy caramel, golden-roasted pineapple, and fluffy, tender roast feel special without being fussy. Pretty much perfect for weekend get-togethers, summer celebrations, or those "just because" nights when you want your dessert to feel a bit new. The tropical fruit recipe style keeps things lively—kids and adults alike usually grab seconds, and it always draws "wow" comments about its flavor and color.

Families love how this easy caramel sauce makes the whole dish taste extra rich without feeling heavy. Busy schedules? No problem—the quick fruit dessert aspect is usually what gets people hooked (easy but DELICIOUS). It slides right in as a cool backyard treat, fancy dessert plate, or even a grill side dish when you want something outside the ordinary (great for potlucks or summer dinners with friends). Flexible enough for a simple finish—maybe a scoop of ice cream, a sprinkle of nuts, or even just warm out of the pan. In fact, those who know good summer dessert recipes appreciate how moist and satisfying it stays, even after hours outside at a picnic. Kids like the look, adults ask for the recipe, and everyone ends up happy—definitely one of those nourishing fruit desserts that keeps making appearances on family tables. Want easy wins? With caramel, pineapple, and the tasty twist of easy corn, this dessert slides right into regular rotation for busy families or anyone craving a fun, new treat packed with reliable great taste and lots of sunny vibes.

INGREDIENTS: Pork loin 1.8 lbs (800 g); Pineapple 1 - small fresh; Honey 4 spoonfuls - about; Brown sugar 4 spoonfuls - about; Butter 4 tbsp (60 g); Sage 6 leaves; Cloves 8; Milk 4 ¼ cups (1 l); White pepper to taste; Type 00 flour to taste; Canned yellow corn kernels - 2 packages

Preparation

How to prepare Caramelized Milk Roast with Pineapple and Easy Corn

Heat the oil and 1.5 tbsp of butter in a saucepan, and add the pork ribs (or loin) previously tied, studded with sage and cloves, and floured (if the meat is compact enough, you may not need to tie it). Brown it well on all sides, then salt, pepper, and cover it with milk, cooking it for about 50 minutes on low heat, turning it occasionally.
Turn on the oven grill 15 minutes before the end of the meat's cooking.
Once cooked, let the pork ribs drain on a rack, then spread it with honey and roll it in brown sugar, allowing the latter to adhere evenly to the meat.
Place the pork ribs in the oven for half an hour under a very hot grill; position the meat on a rack, placed on a tray to collect the juice that will drip from the roast during cooking; during this phase, turn the meat frequently.
Meanwhile, with the cooking base of the meat cooked in milk, prepare a sauce by thickening it by mixing it with a piece of butter, a level teaspoon of flour, and adjusting it with salt (if the cooking base turns out to be too thick, add a little milk to make it more fluid).
If the base is lumpy, put it in the blender for a few minutes, and you will get a smooth cream.
At this point, clean the pineapple, cut it into pieces removing the woody central part, and sauté it in a pan with 1.5 tbsp of butter; do the same with the corn previously drained of its water. Combine the two sides.
After half an hour, take the pork ribs out of the oven, slice it, and arrange it on a serving plate, accompanied by the pineapple and corn, and drizzle it with the previously prepared sauce.

Tip

If you don't like the sweet-and-sour taste very much, or want to make it less pronounced, reduce the amount of honey and brown sugar.
If you wish, you can replace the pork ribs with veal eye round or turkey roast.
If you want to avoid smoke and excessive odors during oven cooking, pour a glass or two of water into the pan placed under the roast.