Pineapple tart

Directions

1. We pour some oil paint into a pan and then apply it to the back of the pork (seasoned on both sides). ⏱ ≈ 7 min
2. Once the veal back is browned, add the cabbage. ≈ 3 min
3. Once the liquid has reduced, add the meat broth, chunks of pineapple cut into halves, and two tablespoons of pineapple juice. ⏱ ≈ 10 min
4. Let things come together. / Allow the elements to combine. ≈ 3 min
5. Once the pork is cooked, it should be allowed to cool down. ⏱ ≈ 20 min
6. We cut it into slices (without making them too thick) and arrange it on a plate, alternating slices of beef and pineapple (in this manner). ≈ 3 min
7. FOR MAKING THE SALSA ≈ 3 min
8. Use the remaining juice after cooking the pork tenderloin and pour it into a container. ≈ 3 min
9. Once the broth starts to simmer, we add cornstarch dissolved in a small amount of water (about one centimetre), the cream, and mix with a whisk. ⏱ ≈ 10 min
10. If desired, a little pineapple juice can be added. ≈ 3 min
11. Once the sauce is prepared, we spread it over the pork and pineapple. ≈ 3 min
12. Category: Cooking Recipes ≈ 3 min