Pineapple Pork Tenderloin

26 Feb

Pineapple Pork Tenderloin by A Year of Slow Cooking


  • 3 pound pork tenderloin
  • 2 tablespoons brown sugar
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 2 cloves garlic, chopped
  • 2 colored bell peppers, seeded and sliced
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup apple juice
  • 16 ounces frozen pineapple (or a can of chunk pineapple, drained and rinsed)


  1. Spray a 4 qt crockpot to prevent sugar from sticking.
  2. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot. Add garlic and peppers. Pour in soy sauce, apple juice, and pineapple.
  3. Cover and cook on low for 7-9 hours.
  4. Serve with rice or shred and serve rolled up in wheat tortillas.
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Posted by on February 26, 2012 in Chicken, Crock Pot, Fruit


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