Slow Cooker Hawaiian Pork Tenderloin with Pineapple Step-by-step instructions

Before you start

Before starting, pat the pork tenderloin dry with paper towels. If you’re using fresh pineapple, peel, core, and cut it into 1-inch chunks.

Mince the garlic and grate the ginger. Measure out the brown sugar and soy sauce. Have the slow cooker ready. No other prep is needed—the recipe comes together quickly.

Instructions

Prep and Cook

1. 1Prepare the Pork and Pineapple
   Place the pork tenderloin in the slow cooker. Scatter the pineapple chunks around and over the pork. In a small bowl, mix the brown sugar, soy sauce, garlic, and ginger. Pour the mixture evenly over the pork and pineapple.
   Look for The pork is coated with the glaze, and the pineapple pieces are nestled around it.
   Tip For even cooking, tuck any thin ends of the tenderloin under so the roast is uniform in thickness.
2. 2Cover and Cook Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The pork is very tender and easily pulls apart with a fork; the pineapple is soft and glazed.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork is not yet fork-tender after 7 hours, continue cooking in 30-minute increments.

At the end of this phase, the slow cooker is filled with the pork and pineapple, coated in a fragrant brown sugar and soy glaze. The aroma is sweet and savory, with hints of garlic and ginger.

The pork is still raw, but the sauce is well combined. Before moving on, check that the pork is submerged in the sauce as much as possible.

Rest and Slice

3. 3Rest the Pork
   Once the pork is cooked, turn off the slow cooker. Using tongs, transfer the pork to a cutting board. Let it rest for at least 3 minutes before slicing. The pineapple remains in the slow cooker with the sauce.
   Look for The pork rests on the board; the sauce in the slow cooker is glossy and thick.
   Tip Resting allows the juices to redistribute, keeping the meat moist.
4. 4Slice the Pork
   Slice the pork tenderloin into medallions, about 1-inch thick. The meat should be so tender that it presses apart easily with a fork.
   Look for Clean slices with a knife; the pork is moist and slightly pink in the center if not overcooked.
   Tip Use a sharp knife to avoid shredding the meat while slicing.

The pork has rested and is now firm enough to slice but still very tender. The outside is a deep caramel color, and the inside is moist and juicy. The pineapple remains in the slow cooker, bathed in a glossy sauce. Before slicing, ensure the pork has rested at least 3 minutes, and have a sharp knife ready.

Plate and Serve

5. 5Plate and Serve
   Place the sliced pork medallions on a serving plate. Spoon the glazed pineapple and sauce from the slow cooker over the top. Serve immediately.
   Look for The plate shows glossy pork medallions with pineapple and sauce.
   Tip For a complete meal, serve over rice or with steamed vegetables.

The plated dish shows medallions of pork with glazed pineapple and sauce spooned over. It’s steaming and glossy, with a sweet-savory aroma. The pork should be fork-tender, and the pineapple soft but not mushy. Serve immediately while warm.

Common mistakes

One common mistake is opening the slow cooker lid during cooking, which lets heat escape and extends cooking time. Another is overcooking, which can make the pork dry—though the slow cooker is forgiving, check for doneness at the lower end of the time range.

Also, don’t skip the rest step; cutting too soon lets juices run out. Finally, if the sauce seems thin, you can reduce it on the stovetop after removing the pork.

How to tell it’s done

The pork is done when it reaches an internal temperature of 145°F (63°C) on an instant-read thermometer. It should be fork-tender, meaning a fork can easily pierce and twist through the meat.

The pineapple should be soft and translucent, and the sauce should be thick and glossy. Let the pork rest for at least 3 minutes before slicing to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest