Saturday, March 21, 2015
Pineapple Pork Tenderloin CrockPot Recipe
Oh this is good. I made 3 pounds, and packed it up to give away to 2 different families last week.
I followed Shirleys recipe that she posted on the original pork post----this is a winner. My friend Georgia has 4 children, and she said they all loved it.
The Ingredients.
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
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 tablespoons gluten free soy sauce
1/2 cup apple juice
16 ounces frozen pineapple
The Directions.
I used a 4 quart crockpot. 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 an entire bag of frozen pineapple.Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked ours on high for 2 hours, then on low for another 6. When I took it out of the pot it was slimy, but still held much of its shape.
Serve with rice or pasta. Georgia served it with pasta.
The Verdict.
Boy this smelled amazing while it was cooking. The original recipe called for canned pineapple, but I already had frozen in the freezer. I think using the frozen worked well, and didnt provide too much extra moisture, which would have caused the pineapple to disappear. The peppers retained their color and shape---the key with softer veggies like peppers are to put them on top of the meat so they arent simmering in liquid all day.
This was a huge hit. Thank you to Shirley!
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