Recipe Details
Ingredients
-
1(8 ounce) cancrushed pineapple with juice
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½(15 ounce) canmandarin oranges with juice
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2poundsboneless pork tenderloin
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½cupbrown sugar
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1tablespoonchili powder
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1tablespoongarlic powder
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1teaspoonground black pepper
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¼cuppineapple preserves
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1mediumonion, sliced
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1mediumorange bell pepper, cut into long strips
-
1mediumred bell pepper, cut into long strips
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Drain pineapple juice and mandarin juice into a liquid measuring cup; stir to combine. Set fruit aside.
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Place pork tenderloin into a shallow 9×13-inch baking dish. Sprinkle brown sugar, chili powder, garlic powder, and black pepper over tenderloin, then spread with pineapple preserves. Arrange onion and bell peppers on and around tenderloin. Pour at least 1/2 cup pineapple-mandarin juice into the baking dish.
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Cook in the preheated oven for 25 minutes. Spoon mandarin oranges and pineapple over tenderloin and continue to cook until no longer pink in the center, 20 to 35 minutes longer. An instant-read thermometer inserted into the thickest part should read at least 145 degrees F (63 degrees C).
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories224 | |
| % Daily Value * | |
| Total Fat 3g |
4% |
| Saturated Fat 1g |
5% |
| Cholesterol 49mg |
16% |
| Sodium 56mg |
2% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 2g |
6% |
| Total Sugars 28g |
|
| Protein 19g |
|
| Vitamin C 60mg |
299% |
| Calcium 33mg |
3% |
| Iron 1mg |
8% |
| Potassium 485mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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