Things You'll Need:
- 1 ½ cups Lawry’s Hawaiian Marinade
- 1 medium sized red onion
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 2 pounds pork tenderloin
- 1- 20 oz can pineapple chunks or slices
- 1-jar maraschino cherries
- 2 large resealable freezer bags
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Step 1
Preheat oven to 400 degrees Fahrenheit. Rinse the pork tenderloin by running it under water. Place the tenderloin in a large, resealable freezer bag. Pour ¾ cup of marinade into the bag, seal and refrigerate for 30 minutes to 1 hour. This will allow the marinade flavor to soak into the pork.
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Step 2
Thinly slice the onions and bell peppers. Place them in the second resealable bag along with the pineapples and maraschino cherries. Pour in the other ¾ cup of marinade, seal and let sit for 15 minutes.
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Step 3
Take the pork tenderloin out of the bag and dispose of the excess marinade. Place the pork tenderloin in a glass or aluminum baking dish and cook in the oven for 25 minutes.
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Step 4
Turn the tenderloin over. Arrange the contents of the vegetable bag around the pork and use a basting brush to coat the pork with the excess marinade. Cook for another 20 minutes.
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Step 5
You’re done! Simply slice the tenderloin and serve it with the vegetables, pineapples and cherries over white or brown rice. You may also substitute Lawry’s Teriyaki Marinade With Pineapple Juice or Lawry’s Sesame Ginger Marinade for the Hawaiian marinade.
