1 lb. pork tenderloin, trimmed & cut into 8 crosswise pieces
1/4 tsp. salt
2 tbsp. butter, divided
1 med. red bell pepper, cut into julienne strips
1 (8 oz.) can pineapple chunks in natural juice, undrained
1/2 c. dry white wine
1 tbsp. fresh ginger-root, peeled, finely chopped
1 tbsp. jalapeno pepper, finely chopped
1/8 to 1/4 tsp. cinnamon
1 tbsp. cilantro, chopped

Sprinkle each pork tenderloin piece with salt. Press each piece to 1 inch thickness. Heat 1 tablespoon butter over medium heat in large skillet. 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 butter and red bell pepper to the 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.

Makes 4 servings.