Directions

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.