Ingredients

1/2 (8 1/4 oz.) can sliced pineapple
2 Tbsp. brown sugar
1 tsp. corn starch
1/8 tsp. dry mustard
Dash ground cloves
1/8 tsp. paprika
3/4 lb. pork tenderloin

Cooking Instructions

Drain 1/3 cup juice from pineapple into 1-cup microwave-safe measure; set pineapple aside. Stir in brown sugar, corn starch, mustard, cloves and paprika; blend until smooth. Microwave (high), uncovered, 1 to 1 1/2 minutes or until mixture boils, stirring once. Place tenderloin in 10 x 6 inch microwave-safe baking dish. Brush with part of the sauce. Cover with waxed paper. Microwave (high) 7 to 9 minutes or until tender and cooked (160 degrees), turning tenderloin once and brushing with additional sauce. Let stand 5 minutes. Slice tenderloin across grain into thin slices. Cut pineapple slices into pieces. Arrange on meat slices. Serve with remaining sauce.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)