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Pineapple Glazed Pork Loin

By: Gwen Jones from
Pineapple Glazed Pork Loin
Pineapple Glazed Pork Loin

"This glazed pork loin is very pretty. But super easy too! The pineapple adds a touch of sweet. Then the balsamic vinegar give it a bit of tang. A touch of horseradish gives a touch of heat. And finally, the rosemary lends a savory taste that can’t be matched by anything else. 6 ingredients and just 5 minutes preparation time gives you a beautiful dish that’s elegant enough for a party, but easy enough for any night of the week. Psst. It also makes a great freezer meal."

Yields8 Servings

Preparation Time5 min

Cooking Time8 hr


  • 3 pounds pork tenderloin
  • 1 cup pineapple preserves
  • 2 tablespoons horseradish
  • 2 tablespoons steak seasoning
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh rosemary
  1. Cut slits every inch through the pork loin about 2/3's to 3/4's through

  2. Place the pork loin in the slow cooker

  3. Mix the remaining ingredients in a separate bowl then spoon it into the slits of the loin

  4. Cover and cook on low for 7 to 9 hours

  5. Freezer meal directions. Mix all the ingredients except the tenderloin in a baggie. Zip and knead to mix. Attach the baggie to a wrapped pork loin with freezer tape. Label and freeze for up to 3 months.

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I really want to try this recipe, but I need to make four pounds of meat instead of three. Do you have any ideas about how much of the spices to use for an extra pound? Do you think a half teaspoon more would work or should I go with an entire teaspoon? Thanks for posting, I love the different use of spices like rosemary and horseradish. I never thought to use them together.


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