This pork tenderloin recipe is really good and super simple to make. The tenderloin slices cook in about 20 minutes in your air fryer and come out moist, tender, and full of smokey-sweet flavor. The dish tastes a little like sweet and sour pork with the pineapple chunks. To make the recipe more "diabetic friendly," I make my own low sugar barbecue sauce, which is simple to do, but you can use a commercial sauce if you prefer. Just keep in mind, if you're diabetic, especially, that most store-bought barbecue sauces are loaded with sugar. The commercial "no sugar added" sauces are expensive and often include artificial or highly processed sweeteners (which you should avoid whether you're diabetic or not). If you'd like to make your own barbecue sauce, I've included the directions. You'll have more than enough sauce for this recipe, and you can refrigerate the sauce to use on other foods (like chicken). We like the pork with polenta, grits, or sometimes quinoa, a green vegetable, and a salad for an easy and special dinner. Enjoy!
Air Fryer Low Sugar Barbecue-Pineapple Pork Tenderloin -- Serves 4-6
1 - 1 1/2 pounds of pork tenderloin
1 cup of pineapple chunks and 1/4 cup of juice from a can of pineapple chunks packed
in juice
1 cup of low-sugar barbecue sauce (see below for the recipe)
Line an 8-inch pan with aluminum foil and spritz the foil with non-stick cooking spray (for easier cleanup). Cut the pork tenderloin crosswise into slices/rounds 3/4- to 1-inch thick and put the slices in the pan in a single layer, if possible. Scatter the pineapple chunks on top of the pork and pour on the pineapple juice. Pour the barbecue sauce evenly over the pork and pineapple. Air fry the pork at 325 degrees for about 20 minutes or until the pork reaches an internal temperature of 145 degrees. Try not to cook the pork beyond 145 degrees or it will toughen. Serve the pork with the sauce and pineapple on top.
Low-Sugar Barbecue Sauce
6-ounce can of tomato paste (3/4 cup)
1/4 teaspoon of garlic powder
1/4 teaspoon of pepper, or to taste
1/2 teaspoon of onion powder
1/2 teaspoon of sweet paprika
1/4 teaspoon of salt
1 tablespoon of Worcestershire sauce
1/4 cup of date puree (barely cover 1/4 cup of pitted dates with boiling water, let the
mixture cool, and mash the dates/water well with a fork or puree them in a mini
blender)
1/2 cup of water
1/2 teaspoon of liquid smoke
Add all the ingredients to a medium bowl or measure and whisk them together well until everything is completely blended. Use some of the sauce on the pork and refrigerate the remainder to use in another recipe.
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