Sherried Pineapple Pork Tenderloin

Photo: Oxmoor House

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

Yield: 4 servings (serving size: 3 ounces pork and 1 tablespoon sauce)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 3 Minutes

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 18%
  • Fat: 4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 22.8g
  • Carbohydrate: 13.5g
  • Fiber: 0.1g
  • Cholesterol: 63mg
  • Iron: 1.3mg
  • Sodium: 243mg
  • Calcium: 6mg

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

Preparation

  1. 1. Sprinkle pepper evenly over pork.
  2. 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. 3. Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sherried Pineapple Pork Tenderloin Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy