• 2 pounds pork tenderloin (trimmed)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons canola oil
  • 14 1/2 ounces 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 honey
  • 1 tablespoon smoked paprika


  1. 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.
  2. 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.
  3. Remove and cut tenderloins into large chunks. Check seasoning and serve with “sauce.”
  4. Recommend serving over couscous.
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