3 lbs pork tenderloin, trimmed
16 ounces crushed pineapple (fresh or canned)
1 green pepper, chopped
3/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/2 clove garlic, minced
1/4 teaspoon basil
1-1/2 tablespoons cornstarch
salt and pepper
Trim the tenderloin. Place tenderloin in crockpot.
Season with salt and pepper. Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil. Pour over tenderloin. Cover and cook on low for six hours. Remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers. Cook on low for another two hours. Remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
Return the roast, peppers and pineapple to the crockpot.
Skim as much fat as possible from the reserve liquid, and add water until there's 1-1/2 cups.
Stir the cornstarch into the remaining 1/2 cup of pineapple juice. Add this mixture to the reserve liquid and cook until thickened.
Pour over roast. Serve with rice or noodles
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