Sherried Pineapple Pork Tenderloin

By japaulson

Impress your guests with this company-worthy main dish served alongside a colorful slaw.

Prep: 1 minute; Cook: 29 minutes; Other: 3 minutes

Ingredients

• 1/2 teaspoon black pepper
• 1 (1-pound) pork tenderloin, trimmed
• Cooking spray
• 1 (6-ounce) can pineapple juice
• 2 tablespoons sugar
• 2 tablespoons dry sherry

Details

Servings 4

Preparation

Step 1

1. Sprinkle pepper evenly over pork.

2. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray; add pork. Cook pork 3 to 4 minutes or until browned, turning occasionally. Reduce heat to medium-low; cover and cook 10 minutes. Turn pork over; cook 10 minutes or until a thermometer registers 160° (slightly pink).

3. Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.

4. While pork stands, combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to 1/4 cup. Spoon sauce over pork slices.

Nutritional Information
Calories:190 (18% from fat)
Fat:4g (sat 1.3g,mono 1.5g,poly 0.3g)
Protein:22.8g
Carbohydrate:13.5g
Fiber:0.1g
Cholesterol:63mg
Iron:1.3mg
Sodium:243mg
Calcium:6mg