Cholula Pork Tenderloin with Corn Salsa
- In a 3 1/2- or 4-quart slow cooker place meat, 3 to 4 tablespoons of the hot pepper sauce, 1 tablespoon of the lime juice, and the garlic.
- Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove meat from slow cooker, reserving cooking liquid. Let stand while preparing salsa.
- For salsa, in a small bowl combine corn, tomatoes, avocado, 1 to 2 tablespoons of the remaining hot pepper sauce, and the remaining 1 tablespoon lime juice. Season to taste with salt and black pepper.
- Slice meat and drizzle with some of the reserved cooking liquid. Serve meat with salsa and additional hot pepper sauce.
Nutrition Facts (Cholula Pork Tenderloin with Corn Salsa)
- Per serving:
- 191 kcal
- 6 g
- (1 g
- 1 g
- 3 g
- 74 mg
- 334 mg
- 9 g
- 2 g
- 2 g
- 25 g