1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 tsp salt
2 tbsp margarine, divided
1 medium red bell pepper, cut into julienne strips
1 can (8 oz.) pineapple chunks in natural juice, undrained
1/2 cup dry white wine
1 tbsp peeled, finely chopped fresh ginger root
1 tbsp finely chopped fresh jalapeno pepper
1/8 tsp cinnamon
1 tbsp chopped fresh cilantro
Procedures : Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tbsp 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 tbsp 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