Cinnamon Pineapple Pork •1 pound pork tenderloin, cut into 8 crosswise pieces (or substitute 4 boneless pork loin steaks) •1/2 teaspoon kosher salt •1/2 teaspoon dried thyme •1/4 teaspoon ground sage •2 Tablespoons butter, divided •1 medium red bell pepper, cut into thin strips •1/2 cup dry white wine •1/2 cup chicken broth •1 can (8 ounces) pineapple chunks in natural juice, undrained •1 Tablespoon peeled, grated fresh ginger root •1 Tablespoon finely chopped fresh jalapeno pepper •1/8 teaspoon cinnamon •1 Tablespoon chopped fresh cilantro Preparation: Pound each pork tenderloin medallion to 1-inch thickness. (If using pork loin steaks, pound to tenderize.) Sprinkle with salt, thyme, and sage. Place large heavy skillet over medium heat and wait until it gets very hot. Add half of the butter and sear each tenderloin until browned, about 3 minutes per 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 just until it becomes limp, but not mushy, about 3 minutes. Carefully add wine to the bell peppers. Stir, scraping up any browned bits, until the wine begins to reduce and get syrupy. Add chicken broth, pineapple chunks with juice, ginger, jalapeno, and cinnamon. Gently simmer, stirring often, until reduced to about 1/4 cup of sauce. Taste sauce, adding salt and pepper, if necessary. Return seared pork tenderloins to the pan, turning to coat with the sauce, just until pork is heated through. Serve pork with the sauce on top and a sprinkling of chopped cilantro.
Posted on: Fri, 13 Sep 2013 01:09:00 +0000
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