Cinnamon Pineapple Pork Recipe
Ingredients
1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces
1/4 teaspoon salt
2 tablespoons margarine, divided
1 medium size red bell pepper, cut into julienned strips
1 can (8 ounces) pineapple chunks in juice, undrained
1/2 cup dry white wine
1 tablespoon peeled, finely chopped fresh ginger root
1 tablespoon finely chopped fresh jalapeno chili
1/8 to 1/4 teaspoon ground cinnamon
1 tablespoon chopped fresh cilantro
Directions
Sprinkle each pork tenderloin piece with salt; press each piece into 1 inch-thick medallion.
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, jalapeno chili and cinnamon; simmer until liquid is reduced to 1/4 cup.
Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
Garnish as desired.
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, jalapeno chili and cinnamon; simmer until liquid is reduced to 1/4 cup.
Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
Garnish as desired.
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