Cholula Pork Tenderloin with Corn Salsa

This hot-sauce-spiked slow cooker recipe packs tongue-tingling heat, yet keeps your kitchen nice and cool.

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  • Makes: 6 servings
  • Serving Size: 2 ounces + 1/2 cup salsa
  • Prep: 15 mins
  • Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high)

Cholula Pork Tenderloin with Corn Salsa

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Slice meat and drizzle with some of the reserved cooking liquid. Serve meat with salsa and additional hot pepper sauce.
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Nutrition Facts (Cholula Pork Tenderloin with Corn Salsa)

  • Per serving:
  • 191 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 74 mg chol. ,
  • 334 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 25 g pro.

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