Ingredients
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1 (15 ounce) can tomato puree
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1 (4 ounce) can chopped green chiles, undrained
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1 small sweet onion, finely chopped (about 1/2 cup)
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1 cup water
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⅓ cup packed light brown sugar
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⅓ cup cider vinegar
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2 tablespoons tomato paste
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1 tablespoon dry mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon ground pepper
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¼ teaspoon salt
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1 (2 pound) pork tenderloin, trimmed
Directions
- Combine tomato puree, green chiles, onion, water, brown sugar, vinegar, tomato paste, mustard, Worcestershire, paprika, garlic powder, onion powder, pepper and salt in a 6-quart slow cooker; stir until combined.
- If needed, cut pork in half crosswise to fit inside the cooker. Add the pork to the sauce in the cooker; stir to coat. Cover and cook, flipping once, until a thermometer inserted into the thickest portion registers 145°F, 2 hours to 2 hours, 30 minutes on High or 3 to 4 hours on Low. Transfer the pork to a plate; cover with foil and let rest for 10 minutes.
- Meanwhile, use an immersion blender to puree the sauce in the slow cooker until smooth, about 1 minute. (Use caution when blending hot liquids.)
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Slice the pork into 1/2-inch-thick slices. Pour half of the sauce (about 2 cups) over the pork before serving. (Save any remaining sauce for another use.)
