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.
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.
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.
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!
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.