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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cinnamon Pineapple Pork

Source: National Pork Board

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	256.6

Total Carbs	10.9 g

Dietary Fiber	1.0 g

Sugars	8.4 g

Total Fat	8.3 g

Saturated Fat	1.9 g

Unsaturated Fat	0.5 g

Potassium	509.1 mg

Protein	27.3 g

Sodium	289.9 mg

Dietary Exchanges 8.3 Fat, 0.3 Vegetables, 0.5 Fruits, 2.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.