Pineapple-Glazed Pork Tenderloin
My husband doesn't think it is a meal without meat. I prefer something lighter, so this recipe satisfies us both. You can also roast this in the oven if you're short on time. —Tracy Dalin, Gooding, Idaho
Ingredients
- 3 pork tenderloins (about 3/4 pound each), cut in half crosswise
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 jar (12 ounces) pineapple preserves
- 1/2 cup frozen pineapple juice concentrate, thawed
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary, crushed
- 2 tablespoons cornstarch
- 1 tablespoon cold water
Directions
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1Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours.
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2Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.
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