Sherried Pineapple Pork Tenderloin

Oxmoor House
Sherried Pineapple Pork TenderloinRecipe
Photo: Oxmoor House
Impress your guests with this company-worthy main dish served alongside a colorful slaw.
4 servings (serving size: 3 ounces pork and 1 tablespoon sauce)


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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
1 tablespoon low-sodium soy sauce


Prep: 1 Minute
Cook: 29 Minutes
Stand: 3 Minutes

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.

Created date

April 2009

Nutritional Information

Calories 190
Caloriesfromfat 18 %
Fat 4 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 22.8 g
Carbohydrate 13.5 g
Fiber 0.1 g
Cholesterol 63 mg
Iron 1.3 mg
Sodium 243 mg
Calcium 6 mg