Roast Tenderloin With Green Peppercorn Sauce - cooking recipe

Ingredients

1/2 fresh pineapple
2 lb. pork tenderloin
1 Tbsp. butter or margarine
1/4 c. white vinegar
1 tsp. green peppercorns in vinegar, drained
1 lb. spinach
4 slices bacon
1/4 c. sugar
1 1/2 c. chicken broth
1 Tbsp. cornstarch

Preparation

Place tenderloin in open roasting pan; crisscross 2 bacon slices over each.
Bake in a 400\u00b0 oven for 20 minutes, or until meat thermometer reaches 155\u00b0.
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 until caramelized, about 5 minutes.
Add vinegar and chicken broth; bring to boiling and cook until sugar dissolves.
(If using canned pineapple, drain and add juice to chicken broth.)
Add peppercorns and boil rapidly to reduce to about 1 cup.