Slow-Cooker Chile-Rubbed Pork with Corn & Black Beans

Place the corn and chicken stock in a 5- to 6-quart slow cooker.

Stir together the brown sugar, chile powder, cocoa, black pepper, and 1 1/2 teaspoons of the salt in a small bowl. Rub the tenderloins evenly with 1 tablespoon of the olive oil, and rub the spice mixture all over the tenderloins. Place the pork on top of the corn in the slow cooker. Cover and cook on LOW until a thermometer inserted in the thickest part of the tenderloins registers 140 degrees F and the corn is tender, 2 hours and 30 minutes to 3 hours.

Transfer the pork to a cutting board; let rest 10 minutes. Remove the corn from the slow cooker, discarding the cooking liquid. Cut the kernels from the cobs, and place the kernels in a medium bowl; stir in the beans, cilantro, red onion, lime juice, and remaining 2 tablespoons olive oil and 1/2 teaspoon salt.

Cut the remaining lime into 8 wedges. Slice the pork. Divide the corn mixture and sliced pork among 8 plates; serve with the lime wedges. Garnish with the cilantro leaves, if desired.