This is an irresistible sweet and sour one pan dish while Bigelow's Constant Comment Tea adds a slight kick to it.
Heat 1 tablespoon (15mL) butter in large skillet over medium high heat. Sprinkle pork medallions with salt. Add pork medallions to pan and cook 5-6 minutes per side or until pork is slightly pink. Place pork on serving plate and keep warm. Brew Bigelow Constant Comment® tea in hot water; allow to steep for 10 minutes. Discard the tea bags, squeezing to extract as much liquid as possible. Melt remaining butter in same skillet, add red bell peppers and cook about 3 minutes or until crisp tender. Reduce heat to low, add pineapple, reserved juice, Constant Comment® Tea, ginger root, jalapeno pepper and cinnamon. Simmer until liquid is reduced to half. To serve, spoon pineapple mixture over cooked pork pieces, sprinkle with cilantro, if desired.