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Photo:Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Photographer: Brie Goldman, Food Stylist: Charlie Worthington
Active Time:15 minsTotal Time:2 hrs 20 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:2 hrs 20 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(15 ounce) cantomato puree1(4 ounce) canchopped green chiles, undrained1smallsweet onion, finely chopped (about 1/2 cup)1cupwater⅓cuppacked light brown sugar⅓cupcider vinegar2tablespoonstomato paste1tablespoondry mustard1teaspoonWorcestershire sauce1teaspoonsmoked paprika½teaspoongarlic powder½teaspoononion powder½teaspoonground pepper¼teaspoonsalt1(2 pound)pork tenderloin, trimmed
Cook Mode(Keep screen awake)
Ingredients
1(15 ounce) cantomato puree
1(4 ounce) canchopped green chiles, undrained
1smallsweet onion, finely chopped (about 1/2 cup)
1cupwater
⅓cuppacked light brown sugar
⅓cupcider vinegar
2tablespoonstomato paste
1tablespoondry mustard
1teaspoonWorcestershire sauce
1teaspoonsmoked paprika
½teaspoongarlic powder
½teaspoononion powder
½teaspoonground pepper
¼teaspoonsalt
1(2 pound)pork tenderloin, trimmed
DirectionsCombine tomato puree, green chiles, onion, water, brown sugar, vinegar, tomato paste, mustard, Worcestershire, paprika, garlic powder, onion powder, pepper and salt in a 6-quart slow cooker; stir until combined.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonIf needed, cut pork in half crosswise to fit inside the cooker. Add the pork to the sauce in the cooker; stir to coat. Cover and cook, flipping once, until a thermometer inserted into the thickest portion registers 145°F, 2 hours to 2 hours, 30 minutes on High or 3 to 4 hours on Low. Transfer the pork to a plate; cover with foil and let rest for 10 minutes.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonMeanwhile, use an immersion blender to puree the sauce in the slow cooker until smooth, about 1 minute. (Use caution when blending hot liquids.)Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonSlice the pork into 1/2-inch-thick slices. Pour half of the sauce (about 2 cups) over the pork before serving. (Save any remaining sauce for another use.)To make aheadRefrigerate sauce in an airtight container for up to 4 days.Equipment6-quart slow cookerOriginally appeared: EatingWell.com, November 2022
Directions
Combine tomato puree, green chiles, onion, water, brown sugar, vinegar, tomato paste, mustard, Worcestershire, paprika, garlic powder, onion powder, pepper and salt in a 6-quart slow cooker; stir until combined.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonIf needed, cut pork in half crosswise to fit inside the cooker. Add the pork to the sauce in the cooker; stir to coat. Cover and cook, flipping once, until a thermometer inserted into the thickest portion registers 145°F, 2 hours to 2 hours, 30 minutes on High or 3 to 4 hours on Low. Transfer the pork to a plate; cover with foil and let rest for 10 minutes.Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonMeanwhile, use an immersion blender to puree the sauce in the slow cooker until smooth, about 1 minute. (Use caution when blending hot liquids.)Photographer: Brie Goldman, Food Stylist: Charlie WorthingtonSlice the pork into 1/2-inch-thick slices. Pour half of the sauce (about 2 cups) over the pork before serving. (Save any remaining sauce for another use.)To make aheadRefrigerate sauce in an airtight container for up to 4 days.Equipment6-quart slow cooker
Combine tomato puree, green chiles, onion, water, brown sugar, vinegar, tomato paste, mustard, Worcestershire, paprika, garlic powder, onion powder, pepper and salt in a 6-quart slow cooker; stir until combined.
If needed, cut pork in half crosswise to fit inside the cooker. Add the pork to the sauce in the cooker; stir to coat. Cover and cook, flipping once, until a thermometer inserted into the thickest portion registers 145°F, 2 hours to 2 hours, 30 minutes on High or 3 to 4 hours on Low. Transfer the pork to a plate; cover with foil and let rest for 10 minutes.
Meanwhile, use an immersion blender to puree the sauce in the slow cooker until smooth, about 1 minute. (Use caution when blending hot liquids.)
Slice the pork into 1/2-inch-thick slices. Pour half of the sauce (about 2 cups) over the pork before serving. (Save any remaining sauce for another use.)
To make ahead
Refrigerate sauce in an airtight container for up to 4 days.
Equipment
6-quart slow cooker
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)165Calories3gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
