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Lynn's Pineapple Tenderloin

2 8-ounce cans pineapple slices in pineapple juice
1 tablespoon all purpose flour
1/2 teaspoon salt
2 Norbest Turkey Tenderloins, cut in half
1 tablespoon salad oil
1 tablespoon honey
1 tablespoon teriyaki sauce
2 teaspoons dried chopped chives
1/4 teaspoon pepper
fresh chives for garnish

D I R E C T I O N S

Drain pineapple slices reserving 1/4 cup juice. Cut pineapple slices into quarters; set pineapple and juice aside. On waxed paper, mix flour and salt; use to coat turkey tenderloins. In 10-inch skillet over medium heat, in hot salad oil, cook turkey until golden brown and fork tender, about 10 minutes, turning once. Remove turkey tenderloins to a warm platter; keep warm. Into drippings in skillet stir honey, teriyaki sauce, dried chives, pepper and reserved pineapple juice. Over high heat, heat to boiling; boil 30 seconds. Add pineapple; heat through. Pour sauce over turkey; garnish with fresh chives.

It is not permitted to the most equitable of men to be a judge in his own cause.

- Blaise Pascal