Rating: 4.52 stars
25 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Very simple, yet elegant for guests. Kids love how sweet it is. Perfect complements are rice and baked yams.

Recipe Summary test

prep:
20 mins
cook:
1 hr 5 mins
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.

  • Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

Nutrition Facts

224 calories; protein 18.5g; carbohydrates 31.4g; fat 3g; cholesterol 49mg; sodium 55.6mg. Full Nutrition
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Reviews (27)

Most helpful positive review

Rating: 4 stars
11/18/2012
This is a great combination of flavors, sweet+fruity+spicy meat is the bees knees, if you ask me; (you could never go wrong using a crock pot or slow cooker of sorts!!!, that is what I am a fan of.) 4 to 6 hrs on very low in a slow cooker; the meat will just fall apart into shreds with a pair of large forks(cook for longer after you have pulled it apart; but make sure to strain the meat with a special spoon, to avoid an excessively soggy sandwich! also, fresh red onion and coleslaw is the kicker! to add that special crunch factor, the best of both worlds, a nice balanced texture, this is truley an epic meal! add jalepeno juice as well, if you have any sense of adventure] then do not hesitate! (pickled jalepenos are what I prefer, strong counter flavors with that vinagar!!!! Read More
(17)

Most helpful critical review

Rating: 2 stars
04/28/2017
Not crazy about this. The spice rub was good and I would use that again. But we did not care for the peppers and fruit on top. Read More
25 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/17/2012
This is a great combination of flavors, sweet+fruity+spicy meat is the bees knees, if you ask me; (you could never go wrong using a crock pot or slow cooker of sorts!!!, that is what I am a fan of.) 4 to 6 hrs on very low in a slow cooker; the meat will just fall apart into shreds with a pair of large forks(cook for longer after you have pulled it apart; but make sure to strain the meat with a special spoon, to avoid an excessively soggy sandwich! also, fresh red onion and coleslaw is the kicker! to add that special crunch factor, the best of both worlds, a nice balanced texture, this is truley an epic meal! add jalepeno juice as well, if you have any sense of adventure] then do not hesitate! (pickled jalepenos are what I prefer, strong counter flavors with that vinagar!!!! Read More
(17)
Rating: 5 stars
10/21/2012
I made the dish with some peach chutney I'd put up in the Summer. I still used the pineapple and oranges. I've made the dish with all color of bell peppers, they all work. We love the recipe but I cut the sugar in half at least. Read More
(10)
Rating: 4 stars
12/31/2012
Great flavor combinations. I, too, used apricot preserves in place of the pineapple preserves. My only disappointment with this was that the spiciness of the rub was diluted by all the liquid that accumulated in the pan. The meat was very tender though. I think rice would be the best complimentary side dish for this. Would make again. Maybe marinate in the rub to help keep the chili powder spice? Read More
(8)
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Rating: 4 stars
09/17/2012
I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had. Read More
(3)
Rating: 5 stars
10/31/2016
Excellent-fresh pineapple and garlic cloves Read More
(3)
Rating: 5 stars
01/15/2017
Absolutely delicious. I usually follow the recipe the 1st time I make it then make changes according to my taste. This was so good it doesn't warrant any changes. I took it to church for a covered dish dinner. Received raves from everyone who ate it. Was told it was the best dish there. Read More
(2)
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Rating: 4 stars
05/21/2013
Alot of good flavors but I left it in for 60 minutes and that was too long little to dry. I say 45 minutes is plenty of time. Read More
(1)
Rating: 5 stars
02/02/2015
Outstanding flavor. Hit of the Super Bowl party. I made and applied the dried rub about 3 hours early and I think it definitely kept the spiciness that some of the other reviewers mentioned faded when applying the liquid. I also used apricot preserves. Read More
(1)
Rating: 5 stars
05/23/2016
I made this with a couple of small differences and it was really good. Substituted Orange Marmalade for the Pineapple preserves and since we like things on the hotter side I used 2 tbsp of hot New Mexico red chile powder and let the meat stand in the fridge for @2 hrs after putting the spice/ brown sugar rub on it. Will definitely put this in my list of favorites! Read More
(1)
Rating: 2 stars
04/28/2017
Not crazy about this. The spice rub was good and I would use that again. But we did not care for the peppers and fruit on top. Read More