- 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
- 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.
This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.
Recipe Yield: Yield: 4 servings.
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Nutritional Information Per Serving:
Fat: 10 grams
Saturated Fat: 3 grams
Fiber: 1 grams
Sodium: 267 milligrams
Cholesterol: 75 milligrams
Protein: 25 grams
Carbohydrates: 12 grams
Recipe and image appear courtesy of the National Pork Board.