- 2 pork tenderloins, about three pounds
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup honey or agave nectar
- 1/3 cup rice vinegar
- 1 6–ounce can pineapple juice
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 1 tablespoon corn starch
- Orange peel from 1 orange (use a large cheese grater to cut the rind into big strips)
- 1 1/2 cups crushed pineapple with liquid
- 1 cup finely minced red onion, or sweet yellow onion such as Vidalia
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry oregano
- Few grinds black pepper
- 1/4 teaspoon dry thyme
- 1/4 teaspoon dry basil
- 1/4 teaspoon dry parsley
- 1/2 teaspoon celery salt