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Pineapple-Cinnamon Pork



  • 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


  1. Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
  2. Heat 1 tablespoon margarine in large skillet over medium heat.
  3. Add pork pieces; cook 3-4 minutes per side or until pork is tender.
  4. Place pork pieces on serving plate; keep warm.
  5. Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.
  6. 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.
  7. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.

Servings: 4


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