Photo of Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans by WW

Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans

6
4
4
Smartpoints value per serving
Total Time
5 hr 15 min
Prep
10 min
Cook
5 hr 5 min
Serves
4
Difficulty
Easy
A slow cooker may not yield traditional “barbecue” (thus the quotes!), but you’ll still get great flavor without working all day at the smoker.

Ingredients

canned crushed tomatoes

14 oz, reduced-sodium

canned pinto beans

15 oz, drained and rinsed

uncooked zucchini

1 large, diced

uncooked bell pepper(s)

1 item(s), medium, green, stemmed, cored, and diced

uncooked onion(s)

1 medium, yellow, chopped

canned 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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