Busters Recipes

Cinnamon Pineapple Pork
  
  1 pound pork tenderloin, cut into 8 crosswise pieces
  1/2 teaspoon kosher salt
  2 tablespoons butter, divided
  1 medium red bell pepper, cut into julienne strips
  1 can, 8 ounces pineapple chunks in natural juice, undrained
  1/2 cup dry white wine
  1 tablespoon peeled, finely chopped fresh ginger root
  1 tablespoon finely chopped fresh jalapeno pepper
  1/8 teaspoon cinnamon
  1 tablespoon chopped fresh cilantro
  
  Pound each pork tenderloin medallion to 1-inch thickness. Sprinkle with salt. Place large heavy skillet over medium heat and wait until it gets very hot.
  Add the butter and cook each tenderloin until browned and done, about 3 minutes each 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 until tender, but not mushy, about 3 minutes. Reduce heat to low and add pineapple (with juice), white wine, ginger root, jalapeno, and cinnamon. Gently simmer, stirring often, until reduced to about 1/4 cup of sauce. Turn off heat.
  Return pork tenderloins to the skillet, coating each piece with the sauce then serve on a warm platter, with any remaining sauce on top. Sprinkle with cilantro.
  Makes 4 servings.

< Prev		Next >