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pork tenderloin pineapple green pepper pineapple juice brown sugar soy sauce clove garlic basil cornstarch salt
Viewed: 31 - Published at: 6 years agoIngredients
- 3 lbs pork tenderloin, trimmed
- 16 ounces crushed pineapple (fresh or canned)
- 1 green pepper, chopped
- 3/4 cup pineapple juice
- 2 tablespoons brown sugar
- 2 tablespoons light soy sauce
- 1/2 clove garlic, minced
- 1/4 teaspoon basil
- 1 1/2 tablespoons cornstarch
- salt and pepper
Method
- Trim the tenderloin.
- Place tenderloin in crockpot.
- Season with salt and pepper.
- Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
- Pour over tenderloin.
- Cover and cook on low for six hours.
- Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
- Cook on low for another two hours.
- Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
- Return the roast, peppers and pineapple to the crockpot.
- Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
- Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
- Add this mixture to the reserve liquid and cook until thickened.
- Pour over roast.
- Serve with rice or noodles.
