Spicy Pineapple Pork

This is an irresistable sweet and sour one pan dish while Bigelow's Constant comment Tea adds a slight kick to it.

25 Minutes
Serves 6


  • 4 tablespoons (60m) butter, divided
  • 2 - 1 pound (1kg) pork tenderloins, cut into 8 medallions each
  • Salt (to sprinkle over pork medallions)
  • 8 Bigelow Constant Comment® Tea Bags - allow to steep for 10 minutes
  • ¾ (180mL) hot water
  • 1 medium red bell pepper
  • 1 cup (250mL) pineapple chunks, drained, reserve juice
  • 2 tablespoons (30mL) fresh ginger root, peeled and chopped
  • ½ fresh jalapeno pepper, finely chopped
  • Dash of cinnamon
  • 1 tablespoon (15mL) fresh cilantro, chopped (optional)
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.


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.

May we suggest English Teatime Case of 6 boxes - total of 120 teabags to pair with this recipe?
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