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Lisa Graham's Mexican Pork Tenderloin Recipe


My friend Lisa Graham lives on an acre and has a dog, a few cats, and about a dozen gorgeous pet chickens. She enjoys spending time with those chickens (who, incidentally, adore her and come when called by name), and while they lay excellent, organic eggs, she has no plans to serve her pet chickens at a dinner party anytime soon. Lisa does, however, make pork often, and since sheís busy, she utilizes her slow cooker to make several luscious dishes, such as Lisa Grahamís Mexican Pork Tenderloin, which is a favorite at her house and definitely mine as well.
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Itís impossible to overcook this dish, and the serving possibilities are endless. Itís great sliced and served over rice, or wrapped in warm tortillas. Leftovers are the perfect addition to a taco salad, or used as a filling for burritos, tacos, or quesadillas. You can top it with sour cream, guacamole, cheese, green onions, and/or tortilla chips. Lisa also uses the leftovers to make fabulous nachos. She spreads tortilla chips on a foil lined cookie sheet and tops them with the shredded pork and black bean salsa. She tops them with chopped tomatoes, chopped jalapeŮos, and cheese and bakes until hot and melty. Delicious! Although 8 cups of salsa seems a bit much, it really isnít; you need every drop, so make sure you donít skimp. If you think there is too much liquid, during the last hour you can simply tilt the lid a bit, turn the slow cooker to high, and excess liquid will magically evaporate.

Lisa Grahamís Mexican Pork Tenderloin is a great choice for a crowd, especially in the summer, since the slow cooker doesnít heat up the kitchen, and it stays warm for guests to help themselves when they get hungry.

12-18 Servings

3 to 4 pounds pork tenderloins, or substitute pork sirloin roast, or pork loin
2 15 oz. cans black beans, rinsed and drained
8 cups medium salsa
  1. Place the pork in the crock of a slow cooker.
  2. Add the beans and pour the salsa over.
  3. Cover, set the slow cooker to low, and let cook 4-6 hours or until the pork is tender.

Amount Per Serving
Calories 187 Calories from Fat 28
Percent Total Calories From: Fat 15% Protein 45% Carb. 40%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 45 mg
Sodium 563 mg
Total Carbohydrate 19 g
Dietary Fiber 1 g
Sugars 0 g
Protein 21 g

Vitamin A 12% Vitamin C 23% Calcium 0% Iron 12%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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