Pineapple Lamb Tenderloin

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 3 lbs lamb tenderloin, trimmed
• 16 ounces crushed pineapple (fresh or canned)
• 1 green pepper, chopped
• 3/4 cup pineapple juice
• 2 tablespoons brown sugar
• 2 tablespoons light soy sauce
• 1/2 clove garlic, minced
• 1/4 teaspoon basil
• 1 1/2 tablespoons cornstarch
• salt and pepper

Recipe

• 1 trim the tenderloin.
• 2 place tenderloin in crockpot.
• 3 season with salt and pepper.
• 4 combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown sugar, soy sauce, garlic, and basil.
• 5 pour over tenderloin.
• 6 cover and cook on low for six hours.
• 7 remove the pineapple (as it will be well on its way to brown and dried) and top the roast with the remaining 8 oz of pineapple and green peppers.
• 8 cook on low for another two hours.
• 9 remove the roast, green pepper and pineapple, and drain the juice into a saucepan.
• 10 return the roast, peppers and pineapple to the crockpot.
• 11 skim as much fat as possible from the reserve liquid, and add water until there's 1 1/2 cups.
• 12 stir the cornstarch into the remaining 1/2 cup of pineapple juice.
• 13 add this mixture to the reserve liquid and cook until thickened.
• 14 pour over roast.
• 15 serve with rice or noodles.