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Cinnamon Pineapple Pork
Source: National Pork Board

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

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 1/2 Fat , 1/2 Vegetables , 1 Fruits , 3 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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1 lb  Pork, tenderloin, lean, raw
0 1/4 tsp  salt
2 tbsp  margarine
1 each  medium bell peppers
8 oz  Pineapple, chunks, with juice, canned
0 1/2 cup  white wine
1 tbsp  fresh ginger root
1 tbsp  sliced jalapeno peppers
0.125 tsp  ground cinnamon
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.

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