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Sherried Pineapple Pork Tenderloin

Photo: Oxmoor House
Prep time 1 min
Cook time 29 mins
Stand time 3 mins
Yield 4 servings (serving size: 3 ounces pork and 1 tablespoon sauce)
Impress your guests with this company-worthy main dish served alongside a colorful slaw.

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
  • 1 tablespoon low-sodium soy sauce

Nutrition 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

How to Make It

  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.

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