1½ lb pork tenderloin
½ cup pineapple, crushed, drained if using canned
16 oz barbeque sauce, (1 bottle)
¼ cup red onions, minced
4 oz bell peppers of your choice, chopped
3 cloves garlic, minced
2 tsp chili powder
salt and ground black pepper, to season
For Serving:
1 cup rice, steamed
For Garnish:
¼ tsp green onions, sliced
Preheat oven to 350 degrees F.
Place your pork tenderloin onto your working area. Season generously with salt and pepper on both sides, then transfer into a baking casserole of your choice. Set aside.
In a mixing bowl, combine the rest of the ingredients together.
Pour over the pork, then roast for roughly 35 minutes or until the pork is cooked through.
Increase oven temperature to 450 degrees F. Continue roasting until pork and pineapples are caramelized, roughly 10 to 15 minutes.
Once roasted, set aside in a warm area and allow to rest briefly before portioning.
Portion accordingly. Serve alongside rice and garnish with green onions.
Sugar: 27g
:
Calcium: 49mg
Calories: 392kcal
Carbohydrates: 59g
Cholesterol: 74mg
Fat: 5g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 700mg
Protein: 27g
Saturated Fat: 1g
Sodium: 849mg
Trans Fat: 1g
Vitamin A: 378IU
Vitamin C: 8mg
