1 1/2 lb. Pork Tenderloin
2 T. Olive Oil
1 large sweet Maui Onion
1 Red Sweet Pepper
2 to 3 Sweet Potatoes, peeled
1 can Pinapple chunks, undrained
2 T. Rice vinegar
4 T. Soy sauce
1 T. minced garlic
1 T. minced fresh Ginger
1 Small can spicy vegetable juice
1/4 C .cold Water
2 T. Cornstarch
Steamed Rice
Cut Tenderloin into large chunks and brown in skillet with 2 tablespoons olive oil, then add to large slow cooker. Cut onion, pepper, and sweet potato in large chunks and add to slow cooker; add pineapple, vinegar, soy sauce, garlic, ginger, and vegetable juice to cooker. Cover and cook on low-heat setting 4 to 5 hours. Turn cooker to high and add water and cornstarch to finish thickening sauce. Serve over steamed rice.
Servings: 4 to 6