Pork Tenderloin with Pineapple Chunks

by Laurie Williams

Prep time: 0:15 Overall time: 1:30

SERVINGS

4 to 6 servings scale / convert

INGREDIENTS

2-3/4 lb. pork tenderloin roast
2 cans (14 oz. each) pineapple chunks
Carrots, sliced, to taste
Red potatoes, unpeeled, quartered, to taste
1/4 cup Teryaki sauce
1/2 tsp. garlic powder
2 to 3 tbsp. brown sugar
1 md. onion, diced
2 tbsp. butter
1/4 tsp. salt
1/4 tsp. pepper

INSTRUCTIONS

Mix all ingredients together, excluding the carrots and potatoes in a bowl. Preheat oven to 325°F. Place roast in roasting pan, pour all ingredients over top of roast, including carrots and potatoes. Cover and bake at 325°F for approximately 1 hour and 15 minutes (for a 2.75 lb roast), until the meat thermometer reads 165-170°F. With roast showing just a little pink inside (use your judgement), remove from oven and serve on a platter, sliced, using all ingredients, including Vegetables placed on top and sides of roast.

Serve with fresh hot rolls or bread.

CHEF COMMENTS

This main course is great for serving a family or entertaining guests.<br />
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Its very colorful, and you get meat and vegetables cooked at the same time, leaving you with more important things to do.

TAGS

main courses, pork, porktenderloin add tags

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1 Recipe Reviews

rbutlien reviewed Pork Tenderloin with Pineapple Chunks
This is a fast easy hit for company. The meat is so tender and tasty! Would suggest serving additional veggies. November 27, 2006