Prep 10 mins
Cook 8 hrs
This pork tenderloin recipe is a wonderful treat and is great when served with rice, beans and tortillas. I highly recommend using the New Mexico Green Chiles, if you happen to have them in your area. If not, you can substitute jalapenos. If you find them frozen or in the can, they are precooked so no need to do anything but put them in the crock pot. If you happen to use fresh chiles or jalapenos, you will need to cook them first.
- 1 pork tenderloin
- 1 medium onion, chopped
- 1 -2 cup of new mexico green chili peppers or 1 -2 cup jalapeno, diced
- 2 -3 garlic cloves, minced
- 1 -2 teaspoon cayenne pepper (optional)
- 1 1⁄2-2 cups water
- Place the pork tenderloin in the crock pot.
- Place the remaining ingredients on top of the pork tenderloin.
- Cook on low for approximately 8 hours.
- If the water is low before the cooking time is up, add 1/2 cup of water at a time.
- If there is water left over after cooking, drain the water.
- Shred with fork, then serve with tortillas or use as taco/burrito filling.
This had a very nice flavor, the meat was tender and the gravy was good. I used 1 cup of water mixed with the other ingredients and poured over the roast. I removed the meat after 7 hours and thickened the liquid in the crockpot with 2 T corn starch/2 T water mix. I turned the crock on high and left the lid off. The gravy thickened in about 30-45 minutes. Next time I will brown the meat first for a nicer presentation.