While these may not be the typical southern green beans, while I lived in Florida, they were a mainstay at southern feasts.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 (8 ounce) can crushed pineapple with juice
- ½ (15 ounce) can mandarin oranges with juice
- 2 pounds boneless pork tenderloin
- ½ cup brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon ground black pepper
- ¼ cup pineapple preserves
- 1 medium onion, sliced
- 1 medium orange bell pepper, cut into long strips
- 1 medium red bell pepper, cut into long strips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
- Place pork tenderloin into a shallow 9×13-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.
- 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).
Nutrition Facts
| Calories | 224 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 1 g |
| Sodium | 56 mg |
| Sugars | 28 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it. Only thing I would change is to cut back on the chili powder, but that’s a personal preference.
I DIN’T HAVE PINEAPPLE PRESERVES AND COULD NOT FIND THEM SO I USED ORANGE MARMALADE. AWESOME.
Was going to two of my close freinds, who m had recently married and were having their first housewarmingLuau party. I Googled Hawaiian recipes, and this is the only, first, and last one I even clicked on. I made it, followed the recipe to the letter, and to my pleasant surprise, it was the ABSOLUTE HIT OF THE PARTY!! Since I have continued to make it for family or church events , and of course, Holidays!!!
I added applesauce to it as well. Very good flavor but I had to add salt too. Family loved it.
Love it!
This is a good mix of fruits and veg is to go with the tenderloin. I did as directed, but found a little bland. So I added jalapeños, tablespoon garlic powder instead of teaspoon and a dash of soy sauce. All in all, pretty good. I will do this again
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.
Excellent-fresh pineapple and garlic cloves
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 New Mexico red chile powder and let the meat stand in the fridge for @2 hrs after putting the spice/ brown sugar rub on it. Will definitely put this in my list of favorites!
I used Kasin’s suggestion of making this in the slow cooker. It was so easy and the meat was super tender. I couldn’t find pineapple jam, so I used mango-habanero. I also subbed leek for onion. It was 4 stars on its own, but with a little Tajin seasoning on top, it was 5 stars.
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 covered dish dinner. Received raves from everyone who ate it. Was told it was the best dish there.
10/19/15 ~ A nice, different use for a pork tenderloin. The flavors in this dish work really well together. I used green and orange peppers as that is what I had on hand. Served this over sticky rice and steamed fresh carrots to finish the meal.
Very good!
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.
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.
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?
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!!!!
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.