This Hawaiian-inspired pork tenderloin is very simple yet elegant enough for guests. Kids love how sweet it is. Serve with rice or baked yams.
Ingredients
- pineapple with juice: 1 can (8 ounce can, crushed)
- mandarin oranges with juice: 0.5 can (15 ounce can)
- boneless pork tenderloin: 2 pound
- brown sugar: 0.5 cup
- chili powder: 1 Tbsp
- garlic powder: 1 Tbsp
- ground black pepper: 1 tsp
- pineapple preserves: 0.25 cup
- medium onion: 1 piece (sliced)
- medium orange bell pepper, cut into long strips: 1 piece
- medium red bell pepper, cut into long strips: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
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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.
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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).
