Balsamic and Smoked Paprika Glazed Pork Tenderloin

Name: Balsamic and Smoked Paprika Glazed Pork Tenderloin
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 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

PORK

12Ingredients

3Hours

┅Calories

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Ingredients
US|METRIC
SERVINGS:

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

Directions

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.

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