10
40

Ingredients

  • 2 pounds pork tenderloin
  • 4 slices bacon
  • 1/2 fresh pineapple (OR 1 8 1/4-oz can sliced pineapple)
  • 1 tablespoon butter
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar
  • 1 1/2 cups chicken broth
  • 1 teaspoon green peppercorns (in vinegar, drained)
  • 1 tablespoon corn starch
  • 1 pound spinach

Directions

  1. Place tenderloin in open roasting pan; criss-cross two bacon slices over each. Bake in a 400 degree F. oven for 20-27 minutes or till meat thermometer reaches 145 degrees Fahrenheit, followed by a 5-minute rest time.
  2. Pare fresh pineapple and slice into 1/2-inch slices. In a 10-inch skillet melt butter. Saute pineapple; remove. Add sugar to skillet and cook over medium heat till carmelized, about 5 minutes. Add vinegar and chicken broth; bring to boiling and cook till sugar dissolves. (If using canned pineapple, drain and add juice to chicken broth.) Add peppercorns and boil rapidly to reduce to about 1 cup. Combine cornstarch and cold water; stir into hot mixture. Cook and stir till thickened and bubbly. Season with salt, if desired. Steam spinach and keep warm.
  3. To serve, slice tenderloin and serve with pineapple and spinach. Spoon peppercorn sauce atop.
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