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Cinnamon-Pineapple Pork

Source of Recipe

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Cinnamon-Pineapple Pork

Diabeticgourmet.com – e-mail
Source: NPB
Not yet rated.
Yield: 4 servings.

This sweet-hot dish comes together quickly for a weekday meal or a busy weekend dinner.

Ingredients:
• 1 pound pork tenderloin, cut into 8 crosswise pieces
• 1/4 teaspoon salt
• 2 tablespoons butter, divided
• 1 medium red bell pepper, cut into julienne strips
• 1 8-oz can pineapple in natural juice, undrained, chunks
• 1/2 cup dry white wine
• 1 tablespoon fresh ginger root, peeled, finely chopped
• 1 tablespoon fresh jalapeno pepper, finely chopped
• 1/8 teaspoon cinnamon
• 1 tablespoon fresh cilantro, chopped

Directions:
1. Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.

2. 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.

3. Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.

4. 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.

Per Serving: Calories: 245; Protein: 25 g; Sodium: 267 mg; Cholesterol: 75 mg; Fat: 10 g (Saturated Fat: 3 g); Dietary Fiber: 1 g; Carbohydrates: 12 g