Pork Tenderloin with Pineapple Chunks

• 2-3/4 lb. pork tenderloin roast
• 2 cans (14 oz. each) pineapple chunks
• Carrots, sliced, to taste
• Red potatoes, unpeeled, quartered, to taste
• 1/4 cup Teryaki sauce
• 1/2 tsp. garlic powder
• 2 to 3 tbsp. brown sugar
• 1 md. onion, diced
• 2 tbsp. butter
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Mix all ingredients together, excluding the carrots and potatoes in a bowl.
2. Preheat oven to 325F.
3. Place roast in roasting pan, pour all ingredients over top of roast, including carrots and potatoes.
4. Cover and bake at 325F for approximately 1 hour and 15 minutes (for a 2.75 lb roast), until the meat thermometer reads 165-170F.
5. With roast showing just a little pink inside (use your judgement), remove from oven and serve on a platter, sliced, using all ingredients, including Vegetables placed on top and sides of roast.
6. Serve with fresh hot rolls or bread.

pork tenderloin, pineapple, carrots, red potatoes, teryaki sauce, garlic powder, brown sugar, onion, butter, salt, pepper

Taken from www.foodgeeks.com/recipes/6263 (may not work)