1) Prepare the meat. Scrape the ribs of the pork loin well with a sharp knife, to remove all traces of skin and meat: they must be very clean. Make deep cuts between ribs, following the line of the bone. Rinse a tablespoon of green pepper under cold running water. Wash and puff the sprigs of thyme. Wash 4-5 sage leaves.
2) Cooking begins. Transfer the rack to a baking dish with 2 tablespoons of extra virgin olive oil. Place the dish in the oven already hot at 250 ° C and brown for 5-6 minutes. Turn the heat down to low (130-140 ° C). Remove the dish from the oven and sprinkle the rack with brandy and pineapple juice. Brush the surface of the meat with honey, sprinkle it with green pepper, flavor with thyme and sage, season with salt and return the dish to the oven. Cook at low temperature for at least 3 hours, sprinkling the rack from time to time with its cooking liquid.
3) Complete and serve. Clean up the pineapple, cut it into small pieces, remove the core and merge it to the carré. Raise the temperature to 230 ° C and continue cooking for another 20 minutes or so. Remove the roast from the oven, slice the loin following the incisions made and serve.