Pineapple creamy pork

A superfast way to cook pork and a very tasty one too. Pork meat pairs exceptionally well with fruit and today's choice is juicy ripe pineapple, soaked in a luscious sweet and sour sauce.

Pineapple creamy pork for two
4 - 6 lean pork fillets (tenderloin is best)

1 onion, diced
1 knob of butter

1/2 ripe pineapple, diced

1 - 2 tbsp sultanas or dried plums (optional)

1/2 glass sherry/white port
1 tbsp fresh thyme

200ml cream

salt & pepper

Heat the butter in a skillet until it foams. Pat dry the pork fillets with a paper towel and sprinkle on both sides with salt & pepper. Sear on medium heat until brown, about 5 minutes on each side. Remove from pan and set aside.

In the same skillet add the onion (you might need a bit more butter). Turn the heat down to low. Gently fry the onion until it turns very soft, sweet and sticky, like an onion confit.

When the onion is meltingly soft, deglaze by adding sherry. Use a spatula to scrap the pan and displace any tasty bits that might have stuck to the bottom. Add the pinneaple dices and sultanas. Scatter thyme leaves on top. Return the pork to the pan with its juices and cook for 15 - 20 minutes. Add some water if the liquid evaporates too quickly.

Last thing is to add the cream, stir and taste. If strangely not sweet enough, you can drop in a dollop of honey.

Serve with rice, vegetables of your choice and lots of sauce. Delicious.

This recipe makes 0.4kilos/person of pure goodness.