Pork Fillet in a Honey and Pineapple sauce

Serves 2
Difficulty - very easy
Preparation and cooking time - about 30 minutes
Wine as accompaniment - Villiera Gewurztraminer 2005

Ingredients
1 pork fillet
Grapeseed oil to rub onto the pork
Freshly squeezed lemon juice
Freshly grated ginger, about a thumb-size
1 chilli, seeded and chopped
1 rosemary sprig
1 large clove of garlic, crushed
1 small red onion, finely chopped
About 60ml of grated fresh pineapple
2T honey
1t wholegrain mustard
Maldon sea salt
2T double thick cream

Method
1.  Rub the oil, lemon juice, garlic, ginger, chilli and rosemary into the fillet, and allow to stand for about 10 minutes.
2.  In the meanwhile, heat your griddle pan on the gas until it is really hot.  Sear the pork on it and cook lightly for colour and flavour.  Cook until it is medium-rare.
3.  On the side, in a pan, heat more grapeseed oil, and fry the onions until they start to go brown.
4.  Now add the ingredients from the bowl in which the fillet was marinading - the garlic, ginger, chilli, rosemary, and lemon juice - to the pan and heat through slowly so that the garlic does not burn.
5.  Now add the pineapple, and cook for a few minutes.
6.  Add the mustard and honey, and heat through.  Now add the pork to that, and turn often so as to baste it with what is in your pan.  Sprinkle with Maldon salt.
7.  When the pork is cooked (medium to well done is best), set aside and add the cream.  Turn up the heat slightly to reduce the juices in the pan.
8.  Serve with sweet potato chips, and thinly sliced on a bed of the sauces, or as a kebab on a sprig of rosemary.
9.  Eat immediately before it dries out!