(Preparation Time: 25 minutes| Cooking Time: 15 minutes | Servings: 4-5)

Ingredients :

226 g (1 can) pineapple, unsweetened, crushed & undrained
2 pork tenderloins (each 340 g), cut in half
Chopped green onions (as required)
2 tbsp reduced-sodium soy sauce
120 g dark brown sugar, packed
1 tbsp Dijon mustard
240 ml cider vinegar
1 tsp garlic powder
120 g ketchup
¼ tsp pepper
120 g sugar
¼ tsp salt

Directions :

1. Mix the garlic powder, Dijon mustard, soy sauce, ketchup, brown sugar, sugar, cider vinegar, and pineapple in a large saucepan. Heat to boiling and decrease the heat.
2. Let to simmer while uncovered for 15 to 20 minutes, stirring often, until thickened.
3. Preheat the air fryer to a temperature of 180 °C.
4. Season the pork with pepper and salt. Arrange the pork on a greased tray in the fryer basket. Air fry for 7 to 8
minutes until the pork starts to brown around the edges.
5. Flip and pour 60 g of the sauce on top of the pork. Continue to cook for about 10 to 12 minutes until the internal temperature reaches 145 degrees. Allow the pork to sit for five minutes before slicing.
6. Serve together with the remaining sauce. If you like, add chopped green onions on top.
Nutritional values:
Calories: 489
Carbohydrates: 71g
Cholesterol: 95mg
Fat: 6g
Saturated Fat: 2g
Sodium: 985mg
Fiber: 1g
Protein: 35g
Sugars: 68g