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Related recipes: Chile Peppers, Low-Carb, Main Dishes, National Pork Board, Pork, Pork Roast, Quick & Easy, Sweet Pepper
Add these dishes to make a full meal:
Quick & EasyCooking Time: 15 minutes
Prep Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
1 lb pork tenderloin, cut into 8 crosswise pieces
1/4 tsp salt
2 Tbs margarine, divided
1 medium red bell pepper, cut into julienne strips
1 can (8 ounce) pineapple chunks in natural juice, undrained
1/2 cup dry white wine
1 Tbs peeled, finely chopped fresh ginger root
1 Tbs finely chopped fresh jalapeno pepper
1/8 tsp cinnamon
1 Tbs 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 to 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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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
