1 whole fresh ripe pineapple

Prepare grill or broiler to medium heat. Trim off sharp points of leaves so a tuft remains. Grasp tuft and, using a large knife, cut off tough outer skin with wide downward strokes. Remove the remaining “eyes.” Cut pineapple into slices about 1/2- inch thick and remove core. Grill or broil pineapple until lightly browned. Pineapple does not need to be thoroughly cooked.

You may use the pineapple slices whole or cut them into chunks, as you prefer.

Balsamic-Molasses Reduction

1 cup molasses
1/2 cup balsamic vinegar
1 or 2 large sweet basil leaves (fresh)

In a saucepan combine molasses, vinegar, and basil. Simmer at low heat, stirring, until consistency is like honey, about 20 minutes. Set aside and keep warm.

Pork Medallions With Goat Cheese

1 whole pork tenderloin (have butcher remove membrane)
1 log of goat cheese (about 4 ounces)
small amount of oil for searing
1/2 cup prepared honey-roasted peanuts
basil sprigs (for garnish)

Preheat oven to 375 degrees. Slice pork tenderloin into 12 medallions about 1/2- inch thick. Cut off 4 slices of goat cheese log about 1/4 – or 1/2- inch thick (depending on whether you want a mild or strong taste of goat cheese). You will have one slice of goat cheese for every three slices of pork.

In a large, heavy pan sear pork medallions over medium heat on both sides and a bit on edges. Remove to a baking pan, making four groups of three medallions each (medallions in each group should be touching, more or less in the form of a shamrock). Put a slice of goat cheese on top of each group of pork medallions and bake for five to six minutes.

To serve, place a grilled pineapple slice on each plate and top with a group of three pork medallions. Drizzle balsamic-molasses reduction over the medallions. Or you may put the pork medallions directly on the plate with chunks of pineapple. Scatter honey-roasted peanuts alongside. Garnish with basil sprigs. Serves 4.