Ingredients

• Vegetable oil cooking spray
• 3 tablespoons vegetable oil
• 1 (4 to 5-pound) beef tenderloin, trimmed
• Kosher salt and freshly ground black pepper
• 1 (20-ounce) can pineapple chunks in heavy syrup
• 1 cup orange juice
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 1/4 cup low-sodium soy sauce
• 3 tablespoons sugar
• 1 tablespoon arrowroot
• 3 cloves garlic, coarsely chopped
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 1/2 teaspoon kosher salt, plus extra for seasoning

Instructions

1. Watch how to make this recipe.
2. Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
3. In a large skillet, heat the oil over high heat. Season the beef with salt and pepper and brown on all sides, for about 5 minutes. Transfer the beef to the prepared baking sheet and roast until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F for medium-rare, about 40 to 45 minutes. Remove the beef from the oven to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
4. Sauce: In a blender, combine the pineapple chunks and syrup, the orange juice, lemon juice, soy sauce, sugar, arrowroot, garlic, ginger, and 1/2 teaspoon salt. Blend until smooth. Heat the same skillet used for the beef over medium-high heat. Add the sauce and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer until the sauce thickens, about 5 minutes Season with salt, to taste.
5. Cutting across the grain, slice the meat into 1/4-inch thick slices and arrange on a platter. Garnish with orange slices, if using. Pour the sauce into a serving bowl and serve alongside the beef.
6. Garnish: orange slices, optional.