1 medium red bell pepper, cut into julienne strips
1 can (8 ounce) pineapple chunks in natural juice, undrained
1/2 cup dry white wine
1 Tbs peeled, finely chopped fresh ginger root
1 Tbs finely chopped fresh jalapeno pepper
1/8 tsp cinnamon
1 Tbs chopped fresh cilantro
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 to 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.
Recipe courtesy of the National Pork Board
Nutrition facts
Serving Size 1 serving
Calories 327
Calories from Fat 119 (37%)
% Daily Value*
20%Total Fat 13g
23%Saturated
Fat 4.6g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 5.3g
38%Cholesterol 113mg
12%Sodium 286mg
20%Potassium 685mg
4%Total
Carbohydrate 11g
5%Dietary
Fiber 1.2g
Sugars 10g
Sugar Alcohols 0g
70%Protein 35g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
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