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

Slice pork crosswise into 1 inch thick pieces. Cook in hot butter 5 minutes per side or until no longer pink. Remove from skillet; cover and keep warm. Add undrained pineapple and zucchini strips to skillet. Bring to boiling; scraping up brown bits in skillet. Boil 3 minutes. Season to taste with salt and pepper. To serve, arrange pork on individual plates and top with sauce.