This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.

Ingredients

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

Directions

1. Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
2. 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.
3. Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.
4. 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.