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Slow cooker pork tenderloin with bbq baked beans

5
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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