Spiced pork with pineapple

Method

1. Peel the pineapple and remove the hard inner core. Chop the flesh and place in a liquidiser with the apple juice, sage and black pepper. Process to a puree and pour into a saucepan.

2. Stir in the mustard, soy sauce, chilli and black pepper and bring to the boil. Reduce the heat and simmer for about 10 minutes, until reduced by half.

3. Remove the chilli.

4. Mix the cornflour with 2 tablespoons of milk and stir this into the pan. Simmer for about 15 minutes more.

5. Remove from heat and leave to cool.

6. To cook the pork, mix the paprika, chilli powder, cinnamon and salt together and rub into the pork.

7. Cook the pork for 3-4 minutes on each side in a hot, non-stick frying pan.

8. Pour in the pineapple mixture and cook for 3 minutes more. Remove from the heat and let the pork stand for 2 minutes before slicing and serving with the sauce.

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Ingredients

For the glaze and sauce

1 pineapple
2 tbsp concentrated apple juice
4 tbsp fresh Sage, chopped
1 tsp freshly ground black pepper
1 tbsp Dijon mustard
1 tsp Soy sauce
1 dried chipotle chilli
2 tbsp cornflour

For the pork

1 tsp Paprika
1 tsp Chilli powder
1/2 tsp ground cinnamon
1/2 tsp garlic salt
2 x 350g pork fillets

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