Great, but certainly more of a sweet n sour taste than teriyaki, thanks to the pineapple juice. I seared the tenderloin in a pan first, then put in 400 degree oven for 20 minutes. Its pretty foolproof method that I always use.
Sherried Pineapple Pork Tenderloin
Impress your guests with this company-worthy main dish served alongside a colorful slaw.
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Stand: 3 Minutes
- 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
- 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
- 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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