Ingredients

The following ingredients have 4 Servings
  • ½ cup coconut aminos
  • ½ cup orange juice
  • ¼ cup rice vinegar
  • 4 cloves garlic (crushed)
  • 1 tsp fresh ginger (grated)
  • ¼ tsp red chili flakes
  • 1 tbsp tapioca starch
  • 1 tbsp water
  • 1.5 lb pork tenderloin (sliced)
  • ½ pineapple (skin and center removed and sliced)
  • 2 cups bell pepper (large dice)
  • 1 cup onion (large dice)
  • 2 tbsp coconut oil (melted)

Instruction

  • Preheat the oven to 400°F.
  • Heat a saucepan on the stove over medium heat, add the coconut aminos, orange juice, rice vinegar, garlic, ginger and red chili flakes to the pan, whisk to combine.
  • Bring to a boil, then simmer 4-5 minutes.
  • In a small bowl, combine the tapioca starch and water, add this to the boiling sauce and whisk together.
  • Reduce the heat to low and simmer 3-4 minutes.
  • Remove the teriyaki sauce from the heat and set aside to cool.
  • Place the pork tenderloin in a large baking dish, slice the pork every ½ inch ¾ of the way through, then add a slice of pineapple in between each slice of pork.
  • Add the bell pepper and onion to the dish around the pork.
  • Spoon the teriyaki sauce over the pork and pineapple.
  • Drizzle the coconut oil over the bell peppers and onions.
  • Place in the oven and roast for 15 minutes, remove from the oven, cover with foil and continue cooking for 15-20 minutes, or until a thermometer inserted in the middle of the pork reads 140°F.