Cinnamon-Pineapple Pork

Courtesy of National Pork Board

Servings: n/a
Prep Time: 10 Min.
Cook Time: 15 Min.

* 1 lb. pork tenderloin, cut into 8 crosswise pieces
* 1/4 tsp. salt
* 2 Tbsp. butter, divided
* 1 medium red bell pepper, cut into julienne strips
* 1 (8 oz.) pineapple in natural juice, undrained,chunks
* 1/2 c. dry white wine
* 1 Tbsp. fresh ginger root, peeled, finely chopped
* 1 Tbsp. fresh jalapeno pepper, finely chopped
* 1/8 tsp. ground cinnamon
* 1 Tbsp. fresh cilantro,chopped

1. Sprinkle each pork tenderloin piece with salt; press each piece to 1-in. thickness. Heat 1 Tbsp. margarine in large skillet over medium heat. Add pork pieces; cook 3-4 min. per side or until pork is tender. Place pork pieces on serving plate; keep warm.
2. Add remaining 1 Tbsp. margarine and red bell pepper to same skillet; cook about 3 min. 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 c. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.

* Recipe and photo courtesy of National Pork Board. For more recipes visit www.PorkBeInspired.com

Calories: 245;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 75mg;   Total Carbs: 12g;   Fiber: 1g;   Protein: 25g;   Sodium: 267mg;