Prep 15 mins
Cook 30 mins
Boneless chicken breasts may be subsituted for the pork.
- 1 lb pork tenderloin, cut into 8 crosswise pieces
- 1⁄2 teaspoon kosher salt
- 2 tablespoons butter, divided
- 1 medium red bell pepper, cut into julienne strips
- 1 (8 ounce) can pineapple chunks in juice, undrained
- 1⁄2 cup dry white wine
- 1 tablespoon peeled finely chopped fresh gingerroot
- 1 tablespoon finely chopped fresh jalapeno pepper
- 1⁄8 teaspoon cinnamon
- 1 tablespoon chopped fresh cilantro
- Pound each pork tenderloin medallion to 1-inch thickness.
- Sprinkle with salt.
- Place large heavy skillet over medium heat and wait until it gets very hot.
- Add the butter and cook each tenderloin until browned and done, about 3 minutes each side.
- Remove to a platter and keep warm (If you do not have a large skillet, you may have to do this half at a time).
- In the same skillet over medium heat, melt remaining butter.
- Quickly cook red bell pepper until tender, but not mushy, about 3 minutes.
- Reduce heat to low and add pineapple (with juice), white wine, ginger root, jalapeno, and cinnamon.
- Gently simmer, stirring often, until reduced to about 1/4 cup of sauce; turn off heat.
- Return pork tenderloins to the skillet, coating each piece with the sauce then serve on a warm platter, with any remaining sauce on top.
- Sprinkle with cilantro.