Related recipes: Chile Peppers, Main Dishes, National Pork Board, Pork, Pork Roast, Sweet Pepper
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
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
