Once again the Sunday Roanoke Times had a recipe that I thought I would like. I admit to changing it quite a bit to suit my taste. The flavor was great and similar to sweet and sour , without the vinegar for the sour and without sugar for the sweet.
Pineapple Cinnamon Pork
3 pounds pork tenderloin I bought two random weight, plastic sealed unflavored pork tenderloin.
1/4 teaspoon salt and pepper
2 Tablespoons butter
2 Tablespoon oil
1 cup chopped onions
1 (16 oz.) can pineapple chunks in their own juice, Don't drain!
1/2 cup white wine
2 Tablespoon peeled and minced fresh ginger
1/4 teaspoon cinnamon
1/3 cup chopped cilantro
2 teaspoons corn starch, optional
Trim off the silver band on the tenderloin. Cut each length into eight pieces. Lay them flat and press them with the palm of your hand until they are about 1 inch thick. Sprinkle with a bit of salt and pepper.
I needed two skillets for this dish. Place a Tablespoon of butter and oil in each pan and bring one pan up to heat on medium.
Cook the onions until they are translucent and then remove them from the pan for later use.
Heat both pans and place the tenderloins in them to cook for about 4 minutes on each side.
Remove from the heat and keep warm. I placed the plate in the microwave, but didn't turn it on.
Turn off one skillet and add the pineapple chunks and the juice to the first pan. Then add the cooked onions, wine, ginger and cinnamon. Simmer until the liquid has reduced. I ran out of patience and added about 2 teaspoons of corn starch dissolved in a Tablespoon of water to speed things up and thicken the pineapple mixture.
I returned the pork to the pan for a minute or so, to soak them in the juices and to warm them a bit more. Then place the tenderloin slices on a platter (or two) and cover with the pineapple mixture.
Sprinkle with the cilantro and serve.
We served the pork with a salad and some potatoes. They were universally liked. Except by our vegetarian daughter, who didn't try them. But she liked the potatoes and salad just fine.