1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
2 tablespoons margarine, divided
1 medium red bell pepper, cut into julienne strips
1 (8 ounce) can 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 jalapeno pepper
1/8 teaspoon cinnamon
1 tablespoon chopped fresh cilantro
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 3-4 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.
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