Pineapple Pork

• 8 ounces pork tenderloin
• 1/4 teaspoon hot red pepper flakes
• 1 clove garlic
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 teaspoon brown sugar
• 1/2 fresh, ripe pineapple

1. Trim the tenderloin of external fat and cut into inch-thick slices.
2. Mince the garlic and combine in bowl large enough to hold meat, with red pepper flakes, vinegar and brown sugar.
3. Add the meat and turn to coat both sides with marinade.
4. Set aside while preparing the rest of the meal.
5. Place the meat and marinade in a small skillet and cook over medium-high heat, turning meat once or twice, until the liquid has almost completely evaporated.
6. Cut up enough pineapple, in very small pieces, to make 1 cup.
7. Add, with juices, to the pork and continue cooking until the pork is done, a total of about 10 minutes.

pork tenderloin, hot red pepper, clove garlic, rice vinegar, brown sugar, pineapple

Taken from cooking.nytimes.com/recipes/4748 (may not work)