PORK TENDERLOIN SLOW & SCRUMPTIOUS (SALLYE)
You won't be sorry you tried this recipe.
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- 2 to 3 lb
- pork tenderloin roast
- 5 or 6 medium
- tomatillos, fresh
- 1 medium
- red onion
- 5 or 6 clove
- 2 or 3 medium
- hatch chile pepper (or your choice)
- 1 Tbsp
- sea salt
- 1 Tbsp
- ground black pepper
- 1 tsp
- smoked paprika (optional)
- 8 oz
- medium to hot salsa
- 1 can(s)
- (14-16 ounces) fire roasted diced tomatoes
- 1 or 2 tsp
- ground cumin
Mix salt, pepper and paprika together in a small bowl.
Firmly rub salt mixture into roast, making sure you rub a goodly amount into the slits.
Wash the chiles and set aside with tomatillos
Cut the tomatillos in half and set aside.
Option #1 - If you have a gas stove or smoker, you can place the tomatillos and chiles over the open fire to roast.
Option #2 - Place tomatillos and chiles on baking sheet and place under oven broiler for just long enough for them to blacken (about 2 minutes per side).
Remove and place in paper bag and close it. Leave in bag for about 5 minutes, then remove. The blackened skins will then be easy to remove. For milder sauce, remove seeds from chiles; for more robust flavor leave them in.
Finely dice tomatillos and chiles (if you let them get too soft, you can just make a paste out of them).
Thinly slice onion
In a heavy saucepan over medium heat, place canned tomatoes, salsa, cumin and half of diced garlic.
Heat for about 5 minutes until steaming but not boiling, remove from heat.
Stir in tomatillos and chiles.
Layer the bottom of slow cooker with sliced onion, and remaining half of garlic.
Place the prepped tenderloin on top of the vegetables.
Pour the sauce over the top of roast and vegetables.
Cook on low power for 6 to 8 hours until pork is tender and falling apart.