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Abraham wrote:man they talk funny - paakh ya cahh ovah they'uh - shudder, but they do have wonderful seafood)

ddstuder wrote:Not sure about the cider, but I cooked a pork loin once that stuffed with Pineapple and then stuffed the loin in the pineapple shell.

Looked real nice, but the meat turned out to be the consistency of pate. Did not taste too good.

I assumed it was the acid in the pineapple that caused the muscle tissue to break down.

I had a similar issue when I used kiwi as a marinade. I got the idea when my job had a "taste test Tuesday" for kiwi and handed out cards with fun facts about the fruit, one of which was that it could be used as a marinade for the most tender, best tasting meat ever. Well that's not entirely true, it was tender in that mushy potted meat type of way but it completely killed the taste in a way that no amount of spices could bring it back. I would never recommend using any acidic fruit as a marinade.