1 lb. pork tenderloin, cut into 8 crosswise pieces
1/4 tsp. salt
2 T. margarine, divided
1 medium red bell pepper, cut into julienne strips
1 (8 oz.) can pineapple chunks in natural juice, undrained
1/2 C. dry white wine
1 T. peeled, finely chopped fresh ginger root
1 T. finely chopped fresh jalapeño pepper
1/8 tsp. cinnamon
1 T. 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 3-4 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,
jalapeño pepper and cinnamon; simmer until liquid is reduced to
1/4 cup.

Spoon pineapple mixture over cooked pork pieces; sprinkle with

Servings: 4

B-man :wink: