Pork dish with pineapple, roasted pork with pineapple and sherry

Ingredients

• 1 piece of pork loin (500g)
• One glass of semi-dry (or dry) Xérès
• 75 ml of heavy cream
• 200 ml of meat broth
• salt and pepper
• olive oil
• 1 tablespoon of cornstarch
• 1 can of light syrup pineapple

Season the steak on both sides with salt and pepper, then sear it in a small amount of olive oil in a frying pan.

Once it’s golden, pour in the sherry and let it reduce.

Add the broth, the pineapple slices cut in half, and two tablespoons of pineapple syrup, and then simmer everything together.

Once the meat is cooked, let it cool, then cut it into relatively thick slices. Arrange the slices on a platter, alternating slices of pork with pineapple slices.

For the sauce, pour the cooking liquid into a small saucepan. Bring to a boil, then add the cornstarch mixed with a little water and the cream, and blend. If desired, add a little pineapple syrup.

Coat the meat and pineapple with sauce and serve.