Ingredients
3 pork tenderloins (about 3/4 pound each), cut in half crosswise 1/2 teaspoon salt1/2 teaspoon pepper1 jar (12 ounces) pineapple preserves1/2 cup frozen pineapple juice concentrate, thawed2 garlic cloves, minced1 tablespoon Dijon mustard1 teaspoon dried rosemary, crushed2 tablespoons cornstarch1 tablespoon cold water
Preparation
Sprinkle pork with salt and pepper; place in a 3- to 4-qt. slow cooker. Whisk together the next 5 ingredients; pour over pork. Cook, covered, on low until a thermometer reads 145° and meat is tender, 2-3 hours.
Remove from heat; let stand at least 5 minutes before slicing. Keep warm. Whisk together cornstarch and water; add to cooking juices. Cook until thickened, about 15 minutes. Serve with pork.
