Pork Loin Stuffed with Apples and Raisins

Pork Loin Stuffed with Apples and Raisins from Klaus Muller, CCE, AAC, DEAN, Academy of Culinary Arts, Atlantic Cape Community College, Mays Landing, NJ

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 8 oz. can pineapple chunks in natural juice, undrained 1/2 cup dry white wine 1 T peeled, finely chopped fresh ginger root 1 T finely chopped fresh jalapeño pepper 1/8 tsp cinnamon 1 T chopped fresh cilantro

Serves 4 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, jalapeño 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