Roast Tenderloin With Green Peppercorn Sauce

• 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

1. Place tenderloin in open roasting pan; crisscross 2 bacon slices over each.
2. Bake in a 400u0b0 oven for 20 minutes, or until meat thermometer reaches 155u0b0.
3. Pare fresh pineapple and slice into 1/2-inch slices.
4. In a 10-inch skillet, melt butter.
5. Saute pineapple; remove.
6. Add sugar to skillet and cook over medium heat until caramelized, about 5 minutes.
7. Add vinegar and chicken broth; bring to boiling and cook until sugar dissolves.
8. (If using canned pineapple, drain and add juice to chicken broth.)
9. Add peppercorns and boil rapidly to reduce to about 1 cup.

pineapple, pork tenderloin, butter, white vinegar, green peppercorns, spinach, bacon, sugar, chicken broth, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989090 (may not work)