Slow Cooker Pork Tenderloin with “Barbecued” Baked Beans

By smclane

6

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)

Details

Servings 4
Preparation time 10mins
Cooking time 315mins
Adapted from cmx.weightwatchers.com

Preparation

Step 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.

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.