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Pork Tenderloin with Spicy Tropical Gravy
makes 6 to 8 servings
1 2½ to 3 pound pork tenderloin
3 Tablespooons olive oil
1 20-ounce can crushed pineapple
1 14-ounce can jellied cranberry sauce
1/3 cup packed brown sugar
1 teaspoon red chili flakes
1 teaspoon garlic, minced
1 teaspoon salt
¼ cup Tropical Traditions Coconut Cream Concentrate (aka cocoa butter)
2 Tablespooons cornstarch
In a skillet, on medium-high, heat olive oil. Place tenderloin in skillet and lightly brown on all sides. Add loin and extra drippings to crock-pot/slow-cooker.
Add pineapple, cranberry sauce, brown sugar, chili flakes, garlic, salt and coconut cream to a mixing bowl and mix until combined well.
Cook on high 4 hours.
Note: The cooking time can be increased for a more tender loin.
Transfer loin from slow cooker to a shallow baking dish and slice.
Preheat oven to 400ºF.
Transfer juices from slow cooker to a medium saucepan and add the cornstarch. Cook on medium-high heat until sauce becomes thick and cornstarch is dissolved.
Pour sauce over loin and cook, uncovered, in preheated oven for 15 minutes. Let the dish rest about 5 to 10 minutes before serving. If you can wait that long!