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My review
Hawaiian Pork Tenderloin
Jill Lichtenwalner
"Very simple, yet elegant for guests. Kids love how sweet it is. Perfect complements are rice and baked yams."
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Ingredients
1 h 25 m servings 224 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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).
Nutrition Facts
Per Serving: 224 calories; 3 g fat; 31.4 g carbohydrates; 18.5 g protein; 49 mg cholesterol; 56 mg sodium. Full nutrition
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
11/17/2012
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 f...
Most helpful critical review
4/28/2017
Not crazy about this. The spice rub was good and I would use that again. But we did not care for the peppers and fruit on top.
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11/17/2012
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 f...
12/30/2012
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 ...
10/21/2012
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 ...
9/17/2012
I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had.
5/22/2016
I made this with a couple of small differences and it was really good. Substituted Orange Marmalade for the Pineapple preserves and since we like things on the hotter side, I used 2 tbsp of hot ...
4/14/2016
Absolutely delicious. I usually follow the recipe the 1st time I make it, then make changes according to my taste. This was so good, it doesn't warrant any changes. I took it to church for a cov...
2/1/2015
Outstanding flavor. Hit of the Super Bowl party. I made and applied the dried rub about 3 hours early and I think it definitely kept the spiciness that some of the other reviewers mentioned fade...