2 pounds pork tenderloin, trimmed
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons canola oil
1 14 1/2-oz can diced tomatoes
1 yellow onion, chopped
1 bell pepper, (red, green or half and half), chopped
2 cloves garlic, minced
2 cups chicken broth, reduced-sodium
5 tablespoons balsamic vinegar
1 tablespoon smoked paprika
Pat pork dry with paper towels, and season with salt and pepper. Sear in large sauté pan in oil over high heat until browned on all sides – about one minute per side.
Place undrained canned tomatoes, onion, bell pepper and garlic in bottom of a 4- to 6-quart slow cooker. Place pork tenderloins on top. Combine broth, vinegar, honey, and paprika in medium bowl; pour mixture over pork and vegetables in cooker. Cover and cook on high for 3 hours. Occasionally stir ingredients in cooker to assure even cooking.
Remove and cut tenderloins into large chunks. Check seasoning and serve with “sauce.”
Recommend serving over couscous.
Makes 6 servings
Recipe courtesy of Chef Hosea Rosenberg , on behalf of The National Pork Board