Pork Tenderloin with Cinnamon-Pineapple

Cinnamon and cilantro? You bet. Juicy pineapple and a bit of chopped fresh ginger root make this lean pork tenderloin a sweet and sour favorite. Did you know? Finely grated ginger can be saved in the freezer for use in other recipes too.

Serves: 4
Cook Time: 20 Minutes

Ingredients

• 1 pound Smithfield Pork Tenderloin (cut into 8 crosswise pieces)
• 1/4 t. salt
• 2 T. margarine divided
• 1 medium red bell pepper cut into julienne strips
• 1 can (8 ounce) pineapple chunks in natural juice undrained
• 1/2 c. dry white wine
• 1 T. peeled finely chopped fresh ginger root
• 1 T. finely chopped fresh jalapeno pepper
• 1/8 t. cinnamon
• 1 T. chopped fresh cilantro

Steps

Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 T. 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 T. 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 c. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.

Serving Suggestions

Serve with fruit and a salad of fresh greens.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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