Cinnamon-Pineapple Pork
  • 1 pound pork tenderloin, cut into 8 crosswise pieces
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  • 1/4 teaspoon salt
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  • 2 tablespoons margarine, divided
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  • 1 medium red bell pepper, cut into julienne strips
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  • 8 ounces pineapple chunks in natural juice, undrained
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  • 1/2 cup dry white wine
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  • 1 tablespoon fresh ginger root, peeled, finely chopped
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  • 1 tablespoon fresh jalapeno pepper, finely chopped
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  • 1/8 teaspoon cinnamon
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  • 1 tablespoon fresh cilantro, chopped

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 3-4 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.

3.00 stars based on 1 vote.

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