Pineapple Slow Cooker Pork Tenderloin Food

SLOW COOKER PINEAPPLE PORK LOIN

Steps:

• Trim pork loin of excess fat, season with salt and pepper. Set aside.
• Heat a large pan over medium-high heat. Add oil, once the oil is hot, add the pork loin and brown on each side for about 2-4 minutes or until golden.
• Add the pork to the slow cooker, rub with garlic. Add soy sauce and pineapple chunks with pineapple juice to the slow cooker. Distribute the brown sugar evenly over the top of the pork.
• Put the lid on the slow cooker and cook on low for 4-6 hours, for a soft pork loin, that can still be sliced.
• NOTE: If you want the pork extra soft, to make shredded pineapple pork, cook it on low for 8-10 hours, making sure during the cooking process, to lift the lid a few times and using a ladle pour the juices over the pork in order to keep it moist. After you shred the pork, add it back to the slow cooker and cook it on low for another hour.
• Serve and enjoy!

PINEAPPLE-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle 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., Remove 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.

PINEAPPLE PORK TENDERLOIN

Steps:

• Trim the tenderloin.
• Place tenderloin in crockpot.
• Season with salt and pepper.
• Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
• Pour over tenderloin.
• Cover and cook on low for six hours.
• Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
• Cook on low for another two hours.
• Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
• Return the roast, peppers and pineapple to the crockpot.
• Skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
• Stir the cornstarch into the remaining 1/2 cup of pineapple juice.
• Add this mixture to the reserve liquid and cook until thickened.
• Pour over roast.
• Serve with rice or noodles.

SLOW COOKER PINEAPPLE-CRANBERRY PORK ROAST

Steps:

• Combine salt, pepper, onion powder, garlic powder, thyme and ginger in a small bowl. Sprinkle all over pork tenderloin and rub in well.
• Place pork in slow cooker. Add pineapple with juice, soy sauce and cranberries. Cook on low 6-8 hours or high 3-4 hours. Slice and serve with sauce.