Post by momtaylor on Aug 14, 2003 8:37:27 GMT -6
Cinnamon-Pineapple Pork
1 pound pork tenderloin, cut into 8 pieces
¼ tsp. salt
2 T. margarine, divided
1 med red bell pepper, cut into julienne strips
1 can (8-oz.) pineapple chunks, undrained
1 T. finely chopped fresh jalapeno pepper
1/8 tsp. cinnamon
1 T. chopped fresh cilantro (optional)
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 T. margarine in a large skillet over a medium heat. Add the pork pieces; cook 3 to 4 minutes per side or until the pork is tender. Place pork pieces on a serving plate; keep warm.
Add the remaining 1 T. margarine and red bell pepper to the same skillet; cook about 3 minutes or until crisp-tender. Reduce the heat to low. Stir in the pineapple and juice, jalapeno pepper and cinnamon; simmer until the liquid is reduced to ¼ cup. Spoon the pineapple mixture over the cooked pork pieces; sprinkle with cilantro.
1 pound pork tenderloin, cut into 8 pieces
¼ tsp. salt
2 T. margarine, divided
1 med red bell pepper, cut into julienne strips
1 can (8-oz.) pineapple chunks, undrained
1 T. finely chopped fresh jalapeno pepper
1/8 tsp. cinnamon
1 T. chopped fresh cilantro (optional)
Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 T. margarine in a large skillet over a medium heat. Add the pork pieces; cook 3 to 4 minutes per side or until the pork is tender. Place pork pieces on a serving plate; keep warm.
Add the remaining 1 T. margarine and red bell pepper to the same skillet; cook about 3 minutes or until crisp-tender. Reduce the heat to low. Stir in the pineapple and juice, jalapeno pepper and cinnamon; simmer until the liquid is reduced to ¼ cup. Spoon the pineapple mixture over the cooked pork pieces; sprinkle with cilantro.