Sherried pineapple pork tenderloin

I've always loved Cooking Light recipes so when I saw their cookbook '5-Ingredient Cookbook: Fresh Food Fast' I just knew I had to have it. Unfortunately it was one of those books I set aside forever - until yesterday...I started browsing and easily bookmarked about 25 or more pages of recipes I can't wait to try. And I also tried 2 out which were fantastic and SO easy - here they are:

Sherried Pineapple Pork Tenderloin
A thick and glossy sauce makes any dish feel elegant, but this one takes all of five minutes to make. The Red Cabbage and Carrot Slaw is a great side with this.

1/2 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1 (6-ounce) can pineapple juice
2 tablespoons sugar - I used brown sugar
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce

1. Sprinkle pepper evenly over pork.
2. 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 160° (slightly pink).
3. Place pork on a cutting board; let stand 3 minutes. Cut into 1/4-inch-thick slices.
4. While pork stands, combine pineapple juice and remaining 3 ingredients; add to pan drippings. Bring to a boil; boil 5 minutes or until liquid is reduced to 1/4 cup. Spoon sauce over pork slices.

Red Cabbage and Carrot Slaw
2 cups matchstick-cut carrots
3/4 cup very thinly sliced red cabbage
3 tablespoons unsalted, dry-roasted peanuts
2 tablespoons cider vinegar
1 teaspoon grated peeled fresh ginger
1/8 teaspoon salt

Combine all ingredients in a medium bowl, tossing gently to coat.