Sweet and Sour Crockpot Pork Tenderloin and Pineapple
Description
Are you a fan of sweet and sour? You will love this sweet and sour pork with pineapple. Serve it with rice for a complete, delicious meal.
Ingredients
2 T. paprika
1 t. seasoning salt
1⁄2 t. black pepper
2 lb. boneless pork roast, cut into 1 inch cubes
5 T. vegetable oil
20 oz. can unsweetened pineapple chunks
1 large onion
1 1/2 T. fresh minced garlic
1 large green bell pepper, seeded and chopped
1 large carrot, peeled and sliced
1⁄4 c. cider vinegar
4 T. brown sugar
3 T. soy sauce
5 t. Worcestershire sauce
2 T. cornstarch
1⁄4 c. cold water
cooked rice
Directions
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In a large plastic resealable bag, place paprika, pepper and seasoned salt; shake the bag to mix.
Add in the pork in 2 batches and shake the bag to coat with the spices.
Heat oil in a skillet over medium-high heat, add in the pork and brown in batches on all sides; transfer to a 3-4 quart slow cooker with a slow cooker liner for easy clean up.
To the same skillet, add in onion and garlic; saute for 3 minutes; add into the slow cooker.
Drain the pineapple and reserve the juice. Refrigerate the pineapple to add in at end of cooking.
To the slow cooker, add in pineapple juice, bell pepper, carrots, vinegar, brown sugar, soy sauce and Worcestershire sauce; mix.
Cover; cook on Low for 6-8 hours or until the meat is tender.
In a small bowl, whisk the cornstarch with water until smooth, then add into the slow cooker along with the reserved pineapple; stir until combined; cover and cook another 30-35 minutes or until sauce is thickened.
Serve over cooked rice.
Serves 4-6