Slow cooker pork tenderloin with bbq baked beans
3
Points®
Total time: 5 hr 15 min • Prep: 10 min • Cook: 5 hr 5 min • Serves: 4 • Difficulty: Easy
Dishes like this one show the magic of the slow cooker! Simple ingredients come together over the long cooking process to make a barbecued, saucy bean and vegetable mixture and tender pork for a one-dish delight. The simple 10 minutes assembly of ingredients means this can cook during a working weekday or while other things get done on the weekend. Dinner is ready with no need for other sides, though a simple green salad is always a welcome accompaniment. Great for colder nights, the barbecue profile also works will in the summer grilling season.
Ingredients
Canned crushed tomatoes
14 oz, reduced-sodium
Canned pinto beans
15 oz, drained and rinsed
Uncooked zucchini
1 large, diced
Bell pepper
1 item(s), medium, green, stemmed, cored, and diced
Uncooked onion
1 medium, yellow, chopped
Tomato paste
¼ cup(s), reduced-sodium
Dark brown sugar
2 Tbsp, packed
Worcestershire sauce
1 Tbsp
Apple cider vinegar
1 Tbsp
Ground cumin
½ Tbsp
Dry mustard
1 tsp
Dried oregano
1 tsp
Ground cloves
½ tsp
Table salt
½ tsp
Black pepper
½ tsp
Uncooked lean pork tenderloin
1 pound(s)
Instructions
1
Mix tomatoes, beans, zucchini, bell pepper, onion, tomato paste, brown sugar, Worcestershire sauce, vinegar, cumin, dried mustard, oregano, cloves, salt and pepper in a 5- to 6-quart slow cooker. Nestle the pork into the mixture; turn to coat.
2
Cover and cook on low 5 hours or until the pork is cooked through. Transfer tenderloin to a carving board; let rest for 5 minutes before slicing into 12 pieces. Serve in bowls with baked beans and vegetables.
3
Serving size: 3 pieces tenderloin and 1 1/2 cups bean and vegetable mixture.
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