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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (cut into 8 crosswise pieces)
- 1/4 tsp. salt
- 2 Tbsp. butter (divided)
- 1 red bell pepper (medium, cut into julienne strips)
- 8 oz. pineapple chunks (in natural juice undrained)
- 1/2 cup dry white wine
- 1 Tbsp. fresh ginger root (peeled, finely chopped)
- 1 Tbsp. jalapeno chile (finely chopped)
- 1/8 tsp. cinnamon
- 1 Tbsp. fresh cilantro (chopped)
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Directions
- 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, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.
- Serves 4.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium250mg10% |
| Potassium610mg17% |
| Protein25g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber1g4% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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