Source: National Pork Board

This sweet and hot dish comes together quickly for a weekday meal or a busy weekend dinner.

Servings

1 lb Pork, tenderloin, lean, raw , cut into 8 crosswise pieces
0.25 tsp salt
2 tbsp margarine , divided
1 medium bell peppers , cut into julienne strips
8 oz Pineapple, chunks, with juice, canned , undrained
0.5 cup white wine (dry )
1 tbsp fresh ginger root , peeled, finely chopped
1 tbsp sliced jalapeno peppers
0.12 tsp ground cinnamon
1 tbsp fresh cilantro , chopped

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. Add pork pieces, cook 3 to 4 minutes per side or until pork is tender.
3 Place pork pieces on serving plate, keep warm.
4 Add remaining 1 tablespoon margarine and red bell pepper to same skillet, cook about 3 minutes or until crisp tender.
5 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.
6 Spoon pineapple mixture over cooked pork pieces, sprinkle with cilantro.