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Sherried Pineapple Pork Tenderloin

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 3 ounces pork and 1 tablespoon sauce)
  • Cook time:29 Minutes
  • Prep time:1 Minute
  • Stand:3 Minutes


  • 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.

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

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Sherried Pineapple Pork Tenderloin recipe