Recipe By Jill Lichtenwalner
Published Mar 5th
Prep 20m Cook 1h 5m Additional - Ready In 1h 25m
Servings 8 servings Calories 223.6

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

Recipe Ingredients

  • 2 pounds boneless pork tenderloin
  • ½ cup brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground black pepper
  • ¼ cup pineapple preserves
  • 1 onion, sliced
  • 1 orange bell pepper, cut into long strips
  • 1 red bell pepper, cut into long strips
  • ½ (15 ounce) can mandarin oranges, drained and juice reserved
  • 1 (8 ounce) can crushed pineapple, drained and juice reserved

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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

  • Calories 223.6
  • Carbohydrate 31.4 g
  • Cholesterol 49 mg
  • Fat 3 g
  • Fiber 1.6 g
  • Protein 18.5 g
  • Saturated Fat 1 g
  • Sodium 55.6 mg
  • Sugar 27.5 g


  1. 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.
  2. 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.
  3. Excellent-fresh pineapple and garlic cloves
  4. 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 - Read more ...
  5. 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.
  6. 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.
  7. 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. - Read more ...
  8. 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 - Read more ...
  9. 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.
  10. I used apricot preserves and pineapple chunks and skipped the oranges because that's what I had.

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