Pineapple Pork Tenderloin

This Easter we kept things very simple:  entree, side dish, and one dessert.

I have a tendency to overdue things and that leads to immense amounts of stress…but it is usually worth it. This smile holiday meal was a nice change though. The pork tenderloin (featured in this post) was fantastic and paired very nicely with the ramen noodle salad I posted previously. I had plans to make a beautiful and delicious chocolate mousse cake, but the cake I made crumbled when I was assembling the dessert…so we enjoyed chocolate mousse “cups”. Not pretty, but they were very good.

Once I can assemble the beautiful chocolate mousse cake successfully, I will post the recipe.

Something even better about this pork tenderloin recipe?  Crockpot! So easy!

  • 2 pounds Pork tenderloin
  • 1 teaspoon ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 clove Garlic; crushed
  • 1/2 medium onion, sliced
  • ½ cup Water
  • 1 cup pineapple juice
  • ½ cup Brown sugar
  • ¼ cup apple cider vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce
  1. Mix together the seasonings: sage, salt, pepper, onion powder, paprika, and garlic.
  2. Rub over tenderloin. Place ½ cup water, onion, and pineapple juice in slow cooker; place tenderloin in slow cooker. (You can also complete steps 1 & 2 the night before and allow to marinate in the refrigerator overnight)
  3. Cook on low for 6-8 hours.
  4. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, vinegar, water, soy sauce, and 1 cup of juices from the slow cooking tenderloin.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side.


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