Dish: Pork Tenderloin with Cinnamon and Pineapple
Pork Tenderloin with Cinnamon and Pineapple
COMPONENTS:
1 extra pound pork tenderloin, reduced right into 8 crosswise items
1/4 tsp salt
2 tablespoon margarine, separated
1 tool red bell pepper, reduced right into julienne strips
1 can (8 oz.) pineapple portions in all-natural juice, undrained
1/2 mug completely dry gewurztraminer
1 tablespoon peeled off, carefully sliced fresh ginger origin
1 tablespoon carefully cut fresh jalapeno pepper
1/8 tsp cinnamon
1 tablespoon cut fresh cilantro
PREP WORK:
Spray each pork tenderloin item with salt; press each item to 1-inch density.
Warm 1 tablespoon margarine in huge frying pan over tool warm. Include pork items; chef 3-4 mins per side or till pork hurts.
Area pork items on offering plate; maintain cozy. Include continuing to be 1 tablespoon margarine and red bell pepper to exact same frying pan; chef regarding 3 mins or up until crisp-tender. Lower warm to reduced.
Mix in pineapple and juice, white wine, ginger origin, jalapeno pepper and cinnamon; simmer till fluid is decreased to 1/4 mug. Spoon pineapple blend over prepared pork items; spray with cilantro.