Ingredients
1 (15 ounce) can tomato puree
1 (4 ounce) can chopped green chiles, undrained
1 small sweet onion, finely chopped (about 1/2 cup)
1 cup water
⅓ cup packed light brown sugar
⅓ cup cider vinegar
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground pepper
¼ teaspoon salt
1 (2 pound) pork tenderloin, trimmed
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.
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.) How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
