Slow Cooker Pineapple Glazed Pork Loin
Bacon Ranch Crockpot Potatoes Side Dish
The side shown in the pic above...those are made in the crockpot too! You can make them separate (as is done in the recipe...you can see that on this page) OR you can make them all in one pot with the pork loin too.
Obviously, if you go this route your potatoes are going to taste like the marinade...so if you decide to do that, just leave out the ranch dressing. I know taste vary drastically but I promise you...pineapple, horseradish and ranch dressing mixed are a bit of an odd combo.
To make the pork loin and potatoes together...the potatoes go in the bottom, then the pork loin and then the sauce. Cook as per the directions below
Freezer Meal Option for Crock Pot Pork Loin
Pork loin in the crock pot is super easy to make into a freezer meal. You can either prep everything ahead and freeze it or you can tape it all together like this Chicken Pot Pie freezer meal...then just do it when you get it out.
It'll work either way. Whatever is easier for you 🙂
Pineapple Pork Loin Crock Pot Marinade
The sauce is actually a lot like Jezebel sauce. Just without the cream cheese. It was actually the inspiration for mixing up this marinade.
I had Jezebel sauce at a party several years ago. The kind that was served was equal parts horseradish and apricot preserves. Mixed and poured over the top of a block of cream cheese. I never wrote the recipe down so there may have been another ingredient or two...but that's pretty close.
But...as it happens oh so often when you want to make something on the spur of the moment... we didn't have any apricot preserves. We had pineapple. I am not actually sure why I bought it, as pineapple preserves isn't something we eat usually.
But there is was and I figured "why the heck not?" I mean, I'd used pineapple juice (which we do regularly use) in this Spiral Ham recipe.
I'm glad I tried it! It turned out great SO I'm sharing it with you guys!
BTW...I did NOT go half and half on the horseradish and preserves. AND (after tasting it) we did decide it needed a little more kick. So both steak seasoning and balsamic vinegar got added. The result was slightly sweet and tangy with a little heat. It was very interesting and yummy.
The beauty of the recipe is it's quick, easy and pretty enough to serve at a party too!
Printable for Pineapple Glazed Crockpot Pork Loin
Pineapple Glazed Pork Loin Crock Pot Recipe
- 2 1/2 to 3 lb(s) pork tenderloin
- 1/2 cup(s) pineapple preserves
- 1 to 2 tbl(s) horseradish
- 2 tbl(s) steak seasoning
- 2 tbl(s) balsamic vinegar
- 1 tsp(s) rosemary
- 1 cup(s) chicken broth
- Cut slits in the pork loin about 2/3's to 3/4's through about every 1 inch.
- Mix the preserves, horseradish, steak seasoning, vinegar, and rosemary and spoon into the slits and over the tenderloin.
- Place the pork loin in the bottom of the buttered insert.
- Cover and cook on low for 7 to 9 hours
- Place trivet into insert.
- Follow slow cooker directions steps #1 and #2.
- Place a trivet in the bottom of the instant pot, place pork loin on trivet, and pour chicken broth around pork loin.
- Close and lock lid. Set to manual high for 20 minutes. Allow to naturally release 15 minutes, then quick release.
- Preheat the oven to 325 degrees.
- Follow slow cooker directions steps one and two.
- Place a trivet into the roasting pan and place the pork loin on top. Pour chicken broth around pork tenderloin.
- Cover if you want it tender. Bake uncovered if you want it crispy. And bake for 20 to 25 minutes per pound.
- Remove from oven. Cover with foil or lid and allow to rest 30 minutes before serving.
Freezer Meal Directions
- Mix all the ingredients except the broth and tenderloin in a baggie, zip and knead to mix.
- Attach to a pork loin with freezer tape, label, and freeze for up to 3 months
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