Sherried Pineapple Pork Tenderloin

My main motivation for making this recipe was that it would use up one of the 5 little cans of pineapple juice that have been taking up space in my pantry since we lived in our old apartment. I can't even remember what I originally bought it for. I had no idea that this would become a favorite in our house... I made it two weeks in a row, which is something I almost never do. And I might even make it next week, since I still have three cans of pineapple juice left. The sauce is so good that John convinced me that we needed to save the remaining two tablespoons of it, because surely we'd find something to dip in it. Oh, and did I mention that it's quick and easy to make?

The original recipe says that it serves four, but that's just silly. My portion was what you see above, so I'm going to say it serves two. If you've got more people to feed, this could easily be doubled. We ate ours with some delicious pear, walnut, and feta salad.

Sherried Pineapple Pork Tenderloin
adapted from Cooking Light: Fresh Food Fast

Ingredients:

1/2 tsp black pepper
1 tsp kosher salt
1 1 lb. pork tenderloin
1 tbs vegetable oil
1 6oz can pineapple juice
2 tbs sugar
2 tbs dry sherry (you could substitute dry white wine)
1 tbs low-sodium soy sauce

Directions:

1. Rinse pork and pat dry with paper towels (you want it to be dry so it will sear properly). Sprinkle evenly with salt and pepper.

2. Heat a nonstick skillet over medium-high heat and coat with vegetable oil, 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 degrees.

3. Place pork on cutting board; tent with foil. Let it stand while you make the sauce.

4. Combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to about 1/4 cup. Slice pork and spoon sauce over slices.

Serves 2

Download a printable recipe.

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