Balsamic and Smoked Paprika Glazed Pork Tenderloin

Name: Balsamic and Smoked Paprika Glazed Pork Tenderloin
Total time: 12000 s
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

┅Calories

3Hours

Ingredients

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

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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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