Pineapple Pork Tenderloin

2 pounds pork tenderloin
2 tablespoons brown sugar
1/2 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons cornstarch
2 garlic cloves, chopped
2 red bell peppers, seeded and sliced
2 tablesppons gluten-free soy sauce (I like La Choy)
1/2 cup apple juice
1 can crushed pineapple

1. Combine meat, sugar, Italian seasoning, salt, pepper, and cornstarch in ziplock bag. Seal and shake well to coat. Pour the contents of the bag into the stoneware.
2. Add the garlic and peppers.
3. Pour in the soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours or high for 4-6 hours.
5. Serve with rice and pasta.

"Make It Fast, Cook it Slow" by Stephanie O'Dea (with a few Amanda modifications)
Original recipe found online here: http://crockpot365.blogspot.com/2009/02/pineapple-pork-tenderloin-crockpot.html