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.
adapted from Cooking Light: Fresh Food Fast
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
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.
Download a printable recipe.