Categories: Pork- main dish meat

Ingredients

• 1 lb. pork tenderloin, cut into 8 crosswise pieces
• 1/4 tsp. coarse salt
• 2 Tbsp. butter, divided use
• 1 medium red bell pepper, julienned
• 1 (8 oz.) can pineapple chunks in natural juice, undrained
• 1/2 cup dry white wine
• 1 Tbsp. peeled and finely chopped fresh ginger
• 1 Tbsp. peeled and finely chopped fresh jalapeno pepper
• 1/8 tsp. cinnamon
• 1 Tbsp. chopped cilantro

Directions

1. Sprinkle each pork piece with salt; press each piece to 1-inch thickness with the heel of your hand. heat 1 Tbsp. of butter in a large skillet over medium. Add pork; cook 2 to 4 minutes per side or until pork is 145 degrees. Let stand 3 minutes. Place on serving platter; keep warm.
2. To same skillet, add remaining butter and bell pepper, cook 3 minutes or until softened. Reduce heat to low. Stir in pineapple and juice, wine, ginger, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon mixture over cooked pork; sprinkle with cilantro.

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