1 pound pork tenderloin, cut into 8 crosswise pieces
1/4 teaspoon salt
2 tablespoons margarine, divided
1 medium red bell pepper, cut into julienne strips
1 (8 ounce) can 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 jalape? pepper
1/8 teaspoon cinnamon
1 tablespoon chopped fresh cilantro

Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.

Heat 1 tablespoon margarine in large skillet over medium heat.

Add pork pieces; cook 3-4 minutes per side or until pork is tender.

Place pork pieces on serving plate; keep warm.

Add remaining 1 tablespoon margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender.

Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalape? pepper and cinnamon; simmer until liquid is reduced to 1/4 cup.

Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.

Servings: 4