HealthNotes

Cinnamon-Pineapple Pork

• From: National Pork Board

Ingredients

• 1 lb pork tenderloin, cut into 8 crosswise pieces

• 1/4 tsp salt

• 2 Tbs margarine, divided

• 1 medium red bell pepper, cut into julienne strips

• 1 can (8 ounce) pineapple chunks in natural juice, undrained

• 1/2 cup dry white wine

• 1 Tbs peeled, finely chopped fresh ginger root

• 1 Tbs finely chopped fresh jalapeno pepper

• 1/8 tsp cinnamon

• 1 Tbs chopped fresh cilantro

Pineapple and cinnamon brings out the sweetness of the pork tenderloin, while fresh jalapeño delivers a nice bit of heat.

Directions

• 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 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.