Slow Cooker Jazzy Pork Tenderloin

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You'll love this pork tenderloin!

This delicious Southwestern-style pork tenderloin recipe and photo were originally posted on the popular site What’s Cooking America, a family-friendly culinary portal featuring fantastic recipes from around the country. This amazing recipe was created by Karen Calanchini, a food stylist and photographer from Redding, CA.

This recipe is great for Sunday dinner or a special occasion. The main ingredient in the dish is pork tenderloin, providing a leaner option than beef, without sacrificing juiciness or flavor. Pork pairs well with sweet and spicy flavors, making this a great Southwestern dish. This slow cooker pork recipe can be started first thing in the morning and be ready and waiting when dinner time arrives. Just like most slow cooker foods, there is no need to spend hours in the kitchen prepping and monitoring a dish as it bakes. Instead, you toss a few ingredients in a slow cooker and return to a complete, finished meal.

This pork recipe is great by itself, served with a hearty side of veggies, or placed on a sandwich. Most of the time, there is enough leftover to make sandwiches the next day. Our Skinny Sweet and Tangy Cole Slaw makes a great accompaniment, either served beside the pork or topped on the sandwich. You can also serve the pork with a side of our Old-Fashion Cornbread.

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Slow Cooker Jazzy Pork Tenderloin

This pork tenderloin dish with its southwestern flavors is perfect for a family meal plus it's keto-friendly.
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Yield 8 servings
Serving Size 2 slices
Course Dinner
Cuisine American
Author SkinnyMs.


  • 5  tomatillos husked washed and cut in half
  • 1 red onion sliced
  • 5 to 6 garlic cloves diced
  • 2 to 3 Anaheim chile peppers roasted or grilled - blackened skin and seeds removed
  • 1 cup chipotle salsa any salsa may be substituted
  • 14.5 ounce fire roasted diced tomatoes can in juice or 8 ounce tomato sauce can
  • 1 1/2 to 2 pounds pork tenderloin roast
  • salt and pepper to taste
  • cumin to taste


  • Preheat oven to 375 degrees F.
  • To roast chile peppers and tomatillos, place both on a baking pan coated with a little olive oil, cut side down. Roast for 35 minutes. Remove from oven and let cool. When cool, cut each 1/2 of tomatillo in 1/2 again; set aside.
  • Line the bottom of slow cooker with red onion slices, and 1/2 of the diced garlic, and sprinkle with salt and pepper. Lay the pork tenderloin roast on top of the vegetables. Sprinkle the remainder of the diced garlic on top of the pork. Add the roasted chiles, salsa, diced tomatoes or tomato sauce, roasted tomatillos, and additional salt and pepper. Sprinkle a little powdered cumin all over the top and stir gently to mix.
  • Cook on low for approximately 10 hours or until pork is tender and the meat is falling apart.
  • Serving suggestion: Slice or chunk pork, serve with juice, and all the vegetables on top. Mexican rice and colorful coleslaw make for a very healthy and tasty meal. This pork would also be excellent to shred and serve in tacos.

Nutrition Information

Serving: 2slices | Calories: 191kcal | Carbohydrates: 6.3g | Protein: 30.9g | Fat: 4.3g | Saturated Fat: 1.4g | Cholesterol: 83mg | Sodium: 371.5mg | Fiber: 1.55g | Sugar: 2.5g |
SmartPoints (Freestyle): 3
Keywords Diabetic-Friendly, Keto, Slow Cooker

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  1. Okay the ingredient list says roasted peppers but the recipe says to roast the tomatillos. Which is it?

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