Sherried Pineapple Pork Tenderloin




Sprinkle pepper evenly over pork. 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 145 degrees (slightly pink).

Place pork on a cutting board and let stand for 3 minutes. Cut into ¼-inch thick slices. While pork stands, combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil for 5 minutes or until liquid is reduced to ¼ cup. Spoon sauce over pork slices. Yield: 4 servings.

Nutrition Per Serving

190 Calories, 4g Fat, 22.8g Protein, 13.5g Carbs, 243mg Sodium
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