February 25, 2009

Pineapple Pork Tenderloin Crock Pot

Pineapple Pork Tenderloin

Taken and adapted slightly from A Year of Crock-Potting

3 pound pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian Dressing (seasoning packet)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cornstarch
2 cloves garlic, minced
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
2 tablespoons soy sauce
1/2 cup apple juice – use a juice box or Capri Sun 100% juice if you have them lying around!
20 oz can crushed pineapple (I only used about 14 oz, & reserved the juices for the couscous – see below)

Directions.
Combine meat, sugar, spices, cornstarch and a little bit of the apple juice (just enough to make mixing easier) 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, remaining apple juice, and pineapple.

Cover and cook on low for 7-9 hours, or on high for 4-6.

I served this over couscous with buttered yams on the side.

Tips:

  • Since so many recipes call for Italian seasoning I just keep an Italian Dressing mix in a zipper baggy to use as I need it.
  • I used some of the reserved pineapple juices from the can to cook the couscous in to add a little extra flavor – just cook according to directions, replacing some of the water with juice.

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