Pork fillet with pineapple

Remove the skin and some of the fat from the fillet (leave some on because it makes the meat more tender) then cut it into 8 equal slices.

Sauté the garlic and sage in a large pan with extra virgin olive oil and brown the fillet slices on both sides. Deglaze with white wine and season with salt. Turn off the heat and let cool.

Meanwhile, drain and dry the pineapple slices thoroughly. Pour half a cup of the syrup into a bowl and add the paprika, salt, honey, and the pineapple juices. Mix well and set aside.

Thread the fillet slices onto two skewers, alternating them with the pineapple slices. Place everything on a baking sheet lined with parchment paper, drizzle with a few spoonfuls of sauce, and bake at 200°C (400°F) fan-assisted for about 25 minutes. Remove from the oven, cover with aluminum foil, and let rest for 10 minutes.

Meanwhile, reduce the remaining sauce in a small saucepan over low heat, thickening it with cornstarch. Remove the skewers and arrange the fillet and pineapple slices on a serving platter. I chose stewed peas as a side dish, but you can use whatever you prefer. Drizzle with the sauce and serve.