Dutch Oven Pineapple Stuffed Pork Tenderloin

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1 to 1/12 Lb Pork Tenderloin
3/4 cup brown sugar
1 20oz can pineapple chunks in juice
Butchers twine
flour
cooking oil
1 Tbs fresh grated ginger
3 cloves garlic finely diced
3 Tbs low sodium soy sauce
Juice from one lime
Corn starch
1 Tbs warm water
1 red bell pepper diced

Slice the tenderloin down the center but not all the way through to butterfly it. Pound flat with a meat mallet. Distribute 1/4 cup brown sugar sugar over the inside of the tenderloin. Drain the juice from the can of pineapple juice into a small sauce pan and set aside. Distribute about 1/2 of the pineapple chunks over the inside of the tenderloin. Tie up with butcher’s twine.

In the sauce pan, combine pineapple juice, 1/2 cup brown sugar, ginger, garlic, soy sauce and lime juice. Add cornstarch to warm water and mx well. Add it to the sauce pan. Bring the mixture to a boil, then reduce heat and simmer.

While the sauce simmers heat about 1/2 inch cooking oil in your 12 inch Dutch oven. Coat the stuffed tenderloin in flour. When the oil is hot, sear the tenderloin, about 2 to 3 minutes each side. Remove the tenderloin, drain the DO and wipe it out with a paper towel. Put tenderloin back in the the DO. Add remaining pineapple chunks and the red bell pepper. Pour sauce over the tenderloin.

Bake for 35 to 45 minutes coals 9 beneath and 16 coals on top to get at 350 degrees in your 12 inch DO. Serve and enjoy!