- 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
- 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.