Cinnamon-Pineapple Pork - 12g Carbs, 1g Fiber
From: National Pork Board
Servings: 4
1 lb pork tenderloin, cut into 8 crosswise pieces
1/4 tsp salt
2 Tbsp 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 Tbsp fresh ginger root, peeled, finely chopped
1 Tbsp fresh jalapeno pepper, finely chopped
1/8 tsp cinnamon
1 Tbsp fresh cilantro, chopped
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 3-4 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.
Servings: 4
Nutrition per Serving:
245 Calories, 10g Fat, 3g Saturated Fat, 75mg Cholesterol,
25g Protein, 267mg Sodium, 12g Carbs, 1g Dietary Fiber
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