Photo: Oxmoor House
Prep Time
1 Min
Cook Time
29 Mins
Stand Time
3 Mins
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.

How to Make It

Step 1

Sprinkle pepper evenly over pork.

Step 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).

Step 3

Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.

Step 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.

Cooking Light Fresh Food Fast

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Ratings & Reviews

Tumbles's Review

May 07, 2013
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.

kellyyyyp624's Review

June 16, 2011
This pork tenderloin was fantastic! I doubled everything, except I didn't use sherry, I used white wine since that's what I had in the house and it was still incredibly delicious. Since I had doubled everything, including the amount of pork since we have 6 people in the house, it took longer to cook but that's normal. I would completely recommend this recipe to everyone.

flambe99's Review

October 03, 2010
Yummy. I loved the sweetness of the sauce (but not too sweet). Served with Garlicky Roasted Potatoes with Herbs (Cooking Light Dec 06), and the potatoes soaked up some of the sauce. Delicious.

KellyONeil's Review

July 25, 2010
This recipe was fantastic! I was cautious about preparing pork tenderloin on the stove but I used my cast iron skillet and it came out perfectly. I served it with the carrot and red cabbage slaw and a Cuvaison Pinot Noir. Serve the meat on top of the slaw so it picks up the drippings from the pineapple sauce. I will be repeating this recipe for guests!

shambalek's Review

February 06, 2010
Both my husband and I really enjoyed this easy to make recipe, and it paired nicely with the Red Cabbage and Carrot Slot. We also have toddler who's fussy eater, and she ate it, too. The sauce had a hint of teriyaki and the pepper on the pork gave this dish little bit of heat. We chose to serve it with a side of rice as well.