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.