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
What to do:
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
