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.

Notes:

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:

Calories: 245
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.

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