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Pork Fillet with Pineapple

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2 pork fillets (tenderloin)
30g butter
150g sliced onions

1 pineapple
3 tbsp olive oil
1 tsp diced garlic

2 tbsp rum
juice of 1/2 a lime
1 chicken stock cube
3 tbsp water
salt and pepper

N.B. Items in bold are available from all MF outlets.

Peel the pineapple and remove the eyes. Slice into rounds approximately 1/2 cm thick and then cut into quarters, removing the core.

Heat the butter and oil in a pan. Seal the pork over a relatively high heat. Once the meat is sealed, remove to a board and cover in aluminium foil.

Fry the onions until soft. Remove and set aside. Fry the pineapple, until gently caramelised.
Return the onion to the pan for 2 minutes,with the pineapple, add the rum, and flambee. Add the garlic, lime juice, stock cube and water.
Cover and simmer for 25 minutes, adding the pork half way through. Carve the pork and serve with the pineapple and sauce.

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