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

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.