tenderloin_cinnamon_pineapple.jpg (35691 bytes)click on picture to enlarge Cinnamon-Pineapple Tenderloin of Pork
  4 servings
Amount Measure Ingredients
1 pound pork tenderloin, cut into 8 crosswise pieces
1/4  teaspoon  salt
2  tablespoons  margarine, divided
1  medium  red bell pepper, cut into julienne strips
1  can (8 ounce)  pineapple chunks in natural juice, undrained
1/2  cup  dry white wine
1  tablespoon  peeled, finely chopped fresh ginger root
1  tablespoon  finely chopped fresh jalapeno pepper
1/8  teaspoon  cinnamon
1  tablespoon  chopped fresh cilantro
 
Preparation
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 tablespoon margarine in large skillet over medium heat. Add pork pieces; cook 3 to 4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm.

Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
Preparation Time: 20 minutes  
Nutrient Information per Three-Ounce Serving:
Calories: 249 Sodium: 291 mg Protein: 25 gm Cholesterol: 67 mg Fat: 9 gm
*supplied by National Pork Producers Council