This is the result of not up early and staying up all night, pulled down on mealtime, and make do with what I had .... jijiji truth is that the result has been great so I've decided to share with you all that you may see that the kitchen is more grateful than many think .... With a piece of tape I had back in the freezer and got three more things riquiiiisimo lunch, to my little congratulated me, but the truth is that is my biggest fan ....
need:
-back tape (that weighed about 700 g)
-1 / 2 head of garlic
-Salt-Pepper-Herb Provencal
olive-oil-white wine
-Salsa-Salsa Perrins Barbecue -2
pineapple slices in juice
-150 grams of salted almonds -1
dates for each date
-1 slice of bacon for each date
Cut the garlic in half and place in the bottom of a (suitable for oven.)
Season the meat and herbs also throw Provence and sprinkle with olive oil, rub well and put the meat into the dish with the garlic.
Pour white wine over it, Perrins sauce and a little barbecue sauce. Apart
open dates and put in an almond, wrap in slice of bacon and shall be placed around the meat so that the date you see above (standing).
Chop the pineapple slices into 8 pieces that we will alternate with the bacon rolls.
and baked 40 minutes at 200 degrees, heat up and down, and you will have a delicious barbecue with a different flavor.
Bon appetit!
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