This delicious Southwestern-style pork tenderloin recipe and photo were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Jazzy Pork Tenderloin in Slow Cooker
Yields: 2 to 4 servings
Prep time: 35 min
Slow cooker time: 10 hr
, husked, washed, and cut in half
5 to 6
Salt and pepper
2 to 3 roasted or grilled Anaheim
, blackened skin and seeds removed>*
1 cup chipotle salsa
1 can Fire-roasted, diced
tomatoes in juice, or 1 (6-ounce) can tomato sauce
1 (1 1/2 to 2-pound) pork tenderloin roast
Salt, pepper, and cumin to taste
* Learn how to roast and grill fresh
** If you can't find chipotle salsa, any salsa may be substituted.
Preheat oven to 375 degrees F.
To roast tomatillos, place tomatillos in a baking pan coated with a little olive oil, cut side down. Roast
for 35 minutes. Remove from oven and let cool. When cool, cut each 1/2 of tomatillo in 1/2 again; set aside.
Line the bottom of slow cooker (crock pot) with red onion slices, and 1/2 of the diced garlic,
and sprinkle with salt and pepper. Lay the pork tenderloin roast on top of the vegetables. Sprinkle the remainder of the
diced garlic on top of the pork. Add the roasted chiles, salsa, diced tomatoes or tomato sauce, roasted tomatillos, and
additional salt and pepper. Sprinkle a little powdered cumin all over the top and stir gently to mix.
Cook on low for approximately 10 hours or until pork is tender and the meat is falling apart.
Serving suggestion: Slice or chunk pork, serve with juice, and all the vegetables on top. Mexican rice and
colorful coleslaw makes for a very healthy and tasty meal. This pork would also be excellent to shred and serve in tacos.
Makes 2 to 4 servings.