Pineapple and cinnamon brings out the sweetness of the pork tenderloin, while fresh jalapeno delivers a nice bit of heat.
- 1 lb pork tenderloin, cut into 8 crosswise pieces
- 1/4 tsp salt
- 2 Tbs margarine, divided
- 1 medium red bell pepper, cut into julienne strips
- 1 can (8 ounce) pineapple chunks in natural juice, undrained
- 1/2 cup dry white wine
- 1 Tbs peeled, finely chopped fresh ginger root
- 1 Tbs finely chopped fresh jalapeno pepper
- 1/8 tsp cinnamon
- 1 Tbs 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 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.
Recipe courtesy of the National Pork Board
Calories from Fat 107 (40%)
(19%)Total Fat 12g
(21%)Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Total Carbohydrate 11g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
Copyright 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.