This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner. Serve with steamed peas and brown rice.
1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
2 tablespoons butter or margarine - divided use
1 medium red bell pepper, seeded and cut into julienne strips
1 (8-ounce) can pineapple chunks in natural juice, undrained
1/2 cup dry white wine
1 tablespoon peeled, finely chopped fresh gingerroot
1 tablespoon finely chopped fresh jalapeno pepper
1/8 teaspoon ground cinnamon
1 tablespoon chopped fresh cilantro
- Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 tablespoon butter in large skillet over medium heat. Add pork pieces; cook 3 to 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.