Recipe by Jill Lichtenwalner
"Very simple, yet elegant for guests. Kids love how sweet it is. Perfect complements are rice and baked yams."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless pork tenderloin
ground black pepper
orange bell pepper, cut into long strips
red bell pepper, cut into long strips
1/2 (15 ounce) can
mandarin oranges, drained and juice reserved
1 (8 ounce) can
crushed pineapple, drained and juice reserved
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!!!!
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?
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.
I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had.
Alot of good flavors but I left it in for 60 minutes and that was too long, little to dry. I say 45 minutes is plenty of time.
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 faded when applying the liquid. I also used apricot preserves.
This was SO GOOD! I couldn't find any pineapple preserves so followed another reviewers suggestion and used apricot preserves instead. I can't see how it could have been any better. Served with rice pilaf, this was an incredible dinner Saturday night. With it being such a low fat meal, this is going to be repeated often at my house. Thanks for posting this.
* Percent Daily Values are based on a 2,000 calorie diet.
Hawaiian Pork Tenderloin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 27
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make pork tenderloin stuffed with herbs, garlic, and currants.
Pork tenderloin roasted with firm fresh plums and caramelized onions.
Watch how to prepare a succulent herb-crusted pork tenderloin.