Create this meal as a weekday meal or a celebration dinner for weekend guests.

Roast Pork Tenderloin with Green Peppercorn Sauce

2 pounds pork tenderloin
4 slices bacon
1/2 fresh pineapple or 1 (8 1/4-ounce) can sliced pineapple
1 tablespoon butter or margarine
1/4 cup granulated sugar
1/4 cup white wine vinegar
1 1/2 cups chicken broth
1 teaspoon green peppercorns in vinegar, drained
1 tablespoons cornstarch
1 pound fresh spinach, washed

1. Place tenderloin in open roasting pan; criss-cross two bacon slices over each.
2. Bake in a 400°F (205°C) oven for 20 minutes or till meat thermometer reaches 155°F (approximately 65°C).
3. Pare fresh pineapple and slice into 1/2-inch slices.
4. In a 10-inch skillet melt butter. Saute pineapple; remove.
5. Add sugar to skillet and cook over medium heat till carmelized, about 5 minutes. Add vinegar and chicken broth; bring to boiling and cook till sugar dissolves. (If using canned pineapple, drain and add juice to chicken broth.) Add peppercorns and boil rapidly to reduce to about 1 cup.
6. Combine cornstarch and cold water; stir into hot mixture. Cook and stir till thickened and bubbly. Season with salt, if desired.
7. Steam spinach and keep warm.
8. To serve, slice tenderloin and serve with pineapple and spinach. Spoon peppercorn sauce atop.

Serves 6.

Nutrition Facts: Calories 322 calories Protein 37 grams Fat 12 grams Sodium 441 milligrams Cholesterol 103 milligrams

Recipe provided courtesy of Pork: The Other White Meat.