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
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1 pound Smithfield Pork Tenderloin (cut into 8 crosswise pieces)
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1/4 t. salt
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2 T. margarine divided
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1 medium red bell pepper cut into julienne strips
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1 can (8 ounce) pineapple chunks in natural juice undrained
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1/2 c. dry white wine
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1 T. peeled finely chopped fresh ginger root
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1 T. finely chopped fresh jalapeno pepper
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1/8 t. cinnamon
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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 the National Pork Board. For more information visit www.porkbeinspired.com
