Pound each pork tenderloin medallion to 1-inch thickness. Sprinkle with salt, thyme, and sage. Place large heavy pan 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.
In the same pan 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.
Originally Submitted
11/22/2009
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