Cinnamon Pineapple Pork Medallions

1. 1

   Pound each pork tenderloin medallion to 1-inch thickness.

2. 2

   Sprinkle with salt.

3. 3

   Place large heavy skillet over medium heat and wait until it gets very hot.

4. 4

   Add the butter and cook each tenderloin until browned and done, about 3 minutes each side.

5. 5

   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).

6. 6

   In the same skillet over medium heat, melt remaining butter.

7. 7

   Quickly cook red bell pepper until tender, but not mushy, about 3 minutes.

8. 8

   Reduce heat to low and add pineapple (with juice), white wine, ginger root, jalapeno, and cinnamon.

9. 9

   Gently simmer, stirring often, until reduced to about 1/4 cup of sauce; turn off heat.

10. 10

    Return pork tenderloins to the skillet, coating each piece with the sauce then serve on a warm platter, with any remaining sauce on top.

11. 11

    Sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.