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Cinnamon Pineapple Pork

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By National Pork Council

Photo: National Pork Council

Posted July 23rd, 2007

FabulousFoods.com Recommends: Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat, by Bruce Aidells, (2004, William Morrow Cookbooks)

Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat

Servings:	4
Author Notes:	Pork and pineapple are a classic combination and this easy twenty minute recipe highlights that fact deliciously.
Ingredients:	1 pound pork tenderloin, cut into 8 crosswise pieces 1/4 teaspoon salt 2 tablespoons butter or margarine, divided 1 medium red bell pepper, cut into julienne strips 1 can (8 ounces) pineapple chunks in natural juice, undrained 1/2 cup dry white wine 1 tablespoon peeled, finely chopped fresh ginger root 1 tablespoon finely chopped fresh jalapeÃ±o pepper 1/8 teaspoon cinnamon 1 tablespoon chopped fresh cilantro
Instructions:	Preparation Time: 20 minutes Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 tablespoon butter or 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 butter or 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, jalapeÃ±o pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro. Nutrient Information per Serving: Calories: 249 Sodium: 291 mg Protein: 25 gm Cholesterol: 67 mg Fat: 9 gm