Recipe courtesy of the National Pork Board
Preparation facts
Cooking Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
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
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.
Nutrition facts
Serving Size 1 serving
Calories 327
Calories from Fat 119 (37%)
% Daily Value*
20%Total Fat 13g
23%Saturated
Fat 4.6g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5.3g
38%Cholesterol 113mg
12%Sodium 286mg
20%Potassium 685mg
4%Total
Carbohydrate 11g
5%Dietary
Fiber 1.2g
Sugars 10g
Sugar Alcohols 0g
70%Protein 35g