1 lb. pork tenderloin
1/4 c. butter
1 (8 oz.) can crushed pineapple (juice pack)
1 sm. zucchini, cut into julienne strips

Slice pork into 1 inch pieces. In 12 inch skillet cook pork in hot butter 5 minutes per side or until no longer pink. Remove from skillet; cover and keep warm.

Add undrained pineapple and zucchini (cut into julienne strips) to skillet. Bring to boiling, scraping brown bits in skillet with a wooden spoon. Boil 3 minutes. Season to taste with salt and pepper. Serve pork with sauce on top.