Source: National Pork Board

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

Servings

1.0
1 lb  Pork, tenderloin, lean, raw 0.25
0 1/4 tsp  salt 2.0
2 tbsp  margarine 1.0
1 each  medium bell peppers 8.0
8 oz  Pineapple, chunks, with juice, canned 0.5
0 1/2 cup  white wine 1.0
1 tbsp  fresh ginger root 1.0
1 tbsp  sliced jalapeno peppers 0.125
0.125 tsp  ground cinnamon 1.0
1 tbsp  fresh cilantro

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.