Pineapple Pork Tenderloin

1. 1

   Trim the tenderloin.

2. 2

   Place tenderloin in crockpot.

3. 3

   Season with salt and pepper.

4. 4

   Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.

5. 5

   Pour over tenderloin.

6. 6

   Cover and cook on low for six hours.

7. 7

   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.

8. 8

   Cook on low for another two hours.

9. 9

   Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.

10. 10

    Return the roast, peppers and pineapple to the crockpot.

11. 11

    Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.

12. 12

    Stir the cornstarch into the remaining 1/2 cup of pineapple juice.

13. 13

    Add this mixture to the reserve liquid and cook until thickened.

14. 14

    Pour over roast.

15. 15

    Serve with rice or noodles.

* Per serving · 4 servings · Values may vary.