Wednesday, September 24, 2014

Crockpot Pineapple Pork

Crock Pot Pineapple Pork

adapted from Betsy Burtis on TNT recipe list
Serving Size: 8

2 pork tenderloins (about 2 pounds)
20 ounces pineapple tidbits, packed in juice, undrained
4 tablespoons dijon mustard
4 tablespoons instant tapioca, for thickening
2 tablespoon honey
2 tablespoon soy sauce
1/2teaspoon paprika

1 medium onion, chunked
1 bell pepper, chopped large
Salt and pepper

1. Ideal Slow cooker Size: 4-Quart

2. Grease the insert of your slow cooker or use a slow cooker liner

3. Season the tenderloins well with salt and pepper, then place them in the slow cooker.

4. In a small bowl stir together the pineapple and it’s juice, mustard, tapioca, honey, soy sauce, onion, and paprika.

5. Pour mixture over the pork. Cover and cook on LOW for 6 to 8 hours, or until the pork is very tender.  Add bell pepper during the last 1-2 hours of cooking.

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