I tossed the meat in 2 Tbsp of cornstarch instead of 1.
I still used 1 Tbsp with the pineapple

I ended up checking it after 4 hours and it was totally done, the meat was melt in your mouth tender.

I tried it out on my husband Jay, daughters Brooke and Falon, son-in-law Chris and grand-daughter Devi. I served it on a healthy portion of brown rice. Everyone loved it.

All loved the overall taste, some loved the meat and one loved the pineapple the most. Jay felt there could have been more onion. I will definitely make this again, however I would probably double it so that I can serve more family members and I will use fresh onion next time!

Average Rating: 8.9/10 (five people)

(from WW SlOW GOOD cookbook)

1 lb pork tenderloin cut into 1/2 inch chunks
2 Tbsp cornstarch2 tsp Asian sesame oil
15 oz can pineapple tidbits
1 onion chopped (I used 1 Tbsp granulated)
1 green bell pepper, seeded and chopped
1/4 cup ketchup
3 Tbsp seasoned rice vinegar
3 Tbsp honey
2 Tbsp reduced sodium soy sauce
3 garlic cloves, minced
1 Tbsp minced fresh ginger (I used 1.5 Tbsp)

1. Combine pork and 1 Tbsp cornstarch and toss.
2. Heat oil, add pork until browned - 3-4 minutes.
3. Combine 1 Tbsp cornstarch along with remaining ingredients in slow cooker.
4. Stir in the pork, cover and cook until pork is fork tender(mine took 4 hours on low)

Serving Size: 1 cup
WW Points Value: 6


  1. Hi Kam,
    I think this is a great idea. Are you going to post the recipe too?

  2. I will post the recipe after I make it the family rates it. Hopefully that is ok by copyright laws.


  3. Brooke said...
    This was delicious! Chris said it was Sloooooow Good. Can't wait to try some other recipes now! Do you think it would turn out ok with olive oil instead of sesame oil? How long did the recipe say to cook it for?

    March 13, 2010 10:15 PM
    Presley family said...
    Brooke sent me over to your blog and I am going to have to try this one!!! I LURVE my slow cooker!!!

    March 14, 2010 9:31 AM
    Jay Winters Family said...
    I am sure Olive Oil would be fine, since it such a little amount. The originial recipe said to cook it on low for 8-10 hours, but like I said, 4 hours was plenty for mine. I guess it all depends on how big you cut the chunks of meat.

    March 14, 2010 9:29 PM

  4. This is still my favorite recipe! I love this!!!