Hawaiian cook, with pineapple, barbecue sauce, garlic and jalapeño, you'll love it!
● 1 pound of 1 1/2 pork tenderloin
● 1 canned pineapple slices, reserved juice
● 1 container of (16 ounces) barbecue sauce
● 1 red pepper, chopped
● 1 jalapeño, seeds removed, minced
● 3 garlic cloves, crushed and chopped
● 1/4 cup red onion, finely chopped
● 1/4 cup green onion, garnish
● Salt and pepper
Preheat oven to 450°F.
Place the pork tenderloin on a chopping board and make several small parallel incisions along the length.
Transfer the tenderloin into a large dish and insert a half pineapple ring into each incision.
In a bowl, combine the barbecue sauce and half the reserved pineapple juice, add red pepper, jalapeño, garlic and red onion. Pour the sauce over the pork.
Bake for 10 to 12 minutes, then reduce heat to 350°F and continue cooking for about 35 minutes or until cooked. The internal temperature of the pork is between 150 and 160 degrees.
Remove from oven, let stand 5 to 10 minutes and slice. Garnish with green onions.