Hawaiian Pork Tenderloin

Name: Hawaiian Pork Tenderloin
Total time: 60
Yield: 8
Ingredients: 1 (8 ounce) can crushed pineapple with juice; 0.5 (15 ounce) can mandarin oranges with juice; 2 pounds boneless pork tenderloin; 0.5 cup brown sugar; 1 tablespoon chili powder; 1 tablespoon garlic powder; 1 teaspoon ground black pepper; 0.25 cup pineapple preserves; 1 medium onion, sliced; 1 medium orange bell pepper, cut into long strips; 1 medium red bell pepper, cut into long strips

Recipe by Jill Lichtenwalner from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

•

1 (8 ounce) can crushed pineapple with juice
•

0.5 (15 ounce) can mandarin oranges with juice
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2 pounds boneless pork tenderloin
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0.5 cup brown sugar
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1 tablespoon chili powder
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1 tablespoon garlic powder

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1 teaspoon ground black pepper
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0.25 cup pineapple preserves
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1 medium onion, sliced
•

1 medium orange bell pepper, cut into long strips
•

1 medium red bell pepper, cut into long strips

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
Place pork tenderloin into a shallow 9x13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish.
Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).