Place the smoked pork in a roasting pan (with the fat side down) and let it brown (medium heat). Pour in the wine, close the lid and cook (low heat). Watering now and then.
Clean, wash and cover the chamignons (small, sliced mushrooms in a glass or from a can are better, they have a more intense taste).
Whisk the whipped cream with paprika and tomato paste.
Fry the pineapple in butter and cover and keep warm.
Mix the roast stock with the paprika cream and bring to the boil again. Add the chopped mushrooms and cook for another 5 minutes. Now season the sauce again with paprika, salt and pepper, depending on your taste.
Cut the meat into slices and pour the sauce with the mushrooms over it. Place the pineapple next to it (it looks nice and tastes good with it).
There is also mashed potatoes or potato croquettes (boiled potatoes also work). A light white wine (Riesling) tastes delicious!