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Sweet & Sour Pork Tenderloin

Sweet & Sour Pork Tenderloin

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product: 6 Quart Slow Cooker, 7 Quart Slow Cooker

  • 3 pounds pork tenderloin, silver skins removed    
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 20 oz. can pineapple chunks in juice, drained, juice reserved, pineapple set aside
  • ½ cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 3 tablespoons tomato paste
  • 1 tablespoons cornstarch
  • 2 tablespoons fresh parsley, minced

Directions

  1. Season tenderloins with salt and pepper.
  2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides.  Place in crock.
  3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch.  Pour over pork tenderloin.
  4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160°F for medium doneness.  Visit www.foodsafety.org for more information on safe internal cooking temperatures.
  5. Remove cover and stir in pineapple chunks.
  6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
  7. Slice pork and serve with sauce and pineapple.  
  8. Garnish with minced parsley.
  9. Serve over hot, cooked rice if desired.

Serves:  12

Nutritional Information: (Based on Individual Serving:  6 oz.) Calories:  220 •  Total Fat 4.5 g • Saturated Fat 1.5 g • Cholesterol 75 g • Sodium 480 mg • Carbohydrates 21 g • Dietary Fiber 1 g • Sugars 19 g • Protein 24 g

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.

Note:  This recipe was developed by Hamilton Beach Brands, Inc. 

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