Hawaiian Pork Tenderloin

Hawaiian Pork Tenderloin

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
jillian
Recipe by  jillian

“Very simple, yet elegant for guests. Kids love how sweet it is. Perfect compliments are rice and baked yams.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
  3. Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

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Reviews (5)

Rate This Recipe
kason89
9

kason89

This is a great combination of flavors, sweet+fruity+spicy meat is the bees knees, if you ask me; (you could never go wrong using a crock pot or slow cooker of sorts!!!, that is what I am a fan of.) 4 to 6 hrs on very low in a slow cooker; the meat will just fall apart into shreds with a pair of large forks(cook for longer after you have pulled it apart; but make sure to strain the meat with a special spoon, to avoid an excessively soggy sandwich! also, fresh red onion and coleslaw is the kicker! to add that special crunch factor, the best of both worlds, a nice balanced texture, this is truley an epic meal! add jalepeno juice as well, if you have any sense of adventure] then do not hesitate! (pickled jalepenos are what I prefer, strong counter flavors with that vinagar!!!!

*~Lissa~*
5

*~Lissa~*

Great flavor combinations. I, too, used apricot preserves in place of the pineapple preserves. My only disappointment with this was that the spiciness of the rub was diluted by all the liquid that accumulated in the pan. The meat was very tender though. I think rice would be the best complimentary side dish for this. Would make again. Maybe marinate in the rub to help keep the chili powder spice?

Brian B
4

Brian B

I made the dish with some peach chutney I'd put up in the Summer. I still used the pineapple and oranges. I've made the dish with all color of bell peppers, they all work. We love the recipe but I cut the sugar in half at least.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 224 cal
  • 11%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 31.4 g
  • 10%
  • Protein
  • 18.5 g
  • 37%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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