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Trim the pork tenderloin, removing as much fat and silvery membrane as possible.
In a ziploc bag, mix the pineapple juice, vegetable oil, soy sauce, and garlic.
Place the tenderloin in the bag, seal it, and place in the refrigerator for 1 hour.
Remove the tenderloin from the bag, reserving the marinade.
Strain the marinade.
Melt the butter in a large skillet over high heat. Place the tenderloin into the skillet, and sear all four sides, about 30-45 seconds per side. Add the pearl onions and pineapple, and stir.
Add the reserved marinade to the skillet. Bring to a boil, then turn the heat to low, and cover. Simmer for 15-20 minutes, until the interior temperature of the tenderloin reaches 160 degrees.
Remove the tenderloin from the skillet, and cover loosely with aluminum foil. With a slotted spoon, remove the pineapple and onions to a serving bowl, and cover loosely.
In a small bowl, whisk together the cornstarch and the cold water.
Turn the heat up to medium, and slowly whisk the cornstarch mixture into the sauce in the pan. Stir until thickened, about 1 minute. Remove the pan from the heat.
Slice the tenderloin into 1/2 inch thick slices. Arrange on a serving plate, and pour the sauce over it.
4 Servings
Recipe Submitted By: Tim Sousa
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