Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans

Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans
Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans

PREP TIME

10

minutes

TOTAL TIME

315

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

315

minutes

SERVINGS

4

servings

Ingredients

  • 14

    oz canned crushed tomatoes, reduced-sodium (0 Points)

  • 15

    oz canned pinto beans, drained and rinsed (9 Points)

  • 1

    large uncooked zucchini, diced (0 Points)

  • 1

    item(s), medium uncooked bell pepper(s), green, stemmed, cored, and diced (0 Points)

  • 1

    medium uncooked onion(s), yellow, chopped (0 Points)

  • 1/4

    cup(s)canned tomato paste, reduced-sodium (2 Points)

  • 2

    Tbsp dark brown sugar, packed (6 Points)

  • 1

    Tbsp Worcestershire sauce (1 Points)

  • 1

    Tbsp apple cider vinegar (0 Points)

  • 1/2

    Tbsp ground cumin (0 Points)

  • 1

    tsp dry mustard (0 Points)

  • 1

    tsp dried oregano (0 Points)

  • 1/2

    tsp ground cloves (0 Points)

  • 1/2

    tsp table salt (0 Points)

  • 1/2

    tsp black pepper (0 Points)

  • 1

    pound(s) uncooked lean pork tenderloin (7 Points)

Directions

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. 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. Serving size: 3 pieces tenderloin and 1 1/2 cups bean and vegetable mixture.

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