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Pineapple-Glazed Pork Tenderloin

My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. —Tracy Dalin, Gooding, Idaho
  • Total Time
    Prep: 10 min. Cook: 2-1/4 hours
  • Makes
    6 servings

Ingredients

  • 3 pork tenderloins (about 3/4 pound each), cut in half crosswise
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jar (12 ounces) pineapple preserves
  • 1/2 cup frozen pineapple juice concentrate, thawed
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried rosemary, crushed
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water

Directions

  • Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours.
  • Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.
Nutrition Facts
4 ounces cooked pork with 1/2 cup sauce: 398 calories, 6g fat (2g saturated fat), 95mg cholesterol, 326mg sodium, 51g carbohydrate (45g sugars, 0 fiber), 34g protein.

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