- Cut each pork tenderloin, widthwise, into 4 equal pieces. Place a piece of the pork on a cutting board and cover with plastic wrap. Gently pound or firmly press each piece of pork into a medallion about 3/4" thick. Repeat with remaining pork. Plate and refrigerate until needed.
- Preheat the oven 375˚F. Set pineapple on a non-stick pan or parchment paper-lined baking sheet. Spread 1 tsp. of butter on each pineapple round. Bake 25 to 30 minutes, or until the pineapple is tender.
- While the pineapple cooks, heat the oil in a skillet set over medium-high. Season the pork with salt and pepper and cook 3 minutes on each side, or until just cooked through. Transfer pork to a clean plate.
- Place the remaining ingredients, except lime slices, in a bowl and whisk to combine. Pour the mixture into the skillet, bring to a simmer, and simmer two minutes, until thickened. Return pork to the skillet and heat through 2 to 3 minutes.
- To serve, set a piece of pineapple on each of 4 plates. Set 2 pieces of pork tenderloin on each slice of pineapple and spoon over the sauce. Garnish with lime slices, if desired, and serve.
Silver skin is a white silvery, tough connective tissue located on the outside of some cuts of meat, such as pork tenderloin, that should be removed be cooking. To do so, starting about 1-inch from either end of the tenderloin, slide your knife under a strip of it. Use your non-cutting hand to hold the silverskin taut and then, with your knife angled upward, slide it down the tenderloin to remove it. Repeat until all the silverskin is removed.
Recipe Options: Instead of pork tenderloin, make this recipe with 8 boneless pork loin chops, each about 3 oz. Cooking time and technique is the same. Instead of pineapple juice, use unsweetened apple juice in this recipe. For added texture and interest, lightly crush 1/4 to 1/3 cup of macadamia nuts and sprinkle them on the pork and pineapple after plating them.