• 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 can (8 ounce) 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

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 to 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, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro.