This tender slow-cooker pork tenderloin picks up tangy and sweet flavors from a tomato-based sauce that features the flavors of classic barbecue. Serve with crusty bread to sop up the sauce. Serve the leftover sauce with steamed hearty greens, creamy grits or shredded pork., November 2022


Credit: Brie Goldman

Recipe Summary

15 mins
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomato puree, green chiles, onion, water, brown sugar, vinegar, tomato paste, mustard, Worcestershire, paprika, garlic powder, onion powder, pepper and salt in a 6-quart slow cooker; stir until combined.

  • If needed, cut pork in half crosswise to fit inside the cooker. Add the pork to the sauce in the cooker; stir to coat. Cover and cook, flipping once, until a thermometer inserted into the thickest portion registers 145°F, 2 hours to 2 hours, 30 minutes on High or 3 to 4 hours on Low. Transfer the pork to a plate; cover with foil and let rest for 10 minutes. 

  • Meanwhile, use an immersion blender to puree the sauce in the slow cooker until smooth, about 1 minute. (Use caution when blending hot liquids.)

  • Slice the pork into 1/2-inch-thick slices. Pour half of the sauce (about 2 cups) over the pork before serving. (Save any remaining sauce for another use.)

To make ahead

Refrigerate sauce in an airtight container for up to 4 days.


6-quart slow cooker

Nutrition Facts

3 oz. pork & 1/4 cup sauce
165 calories; protein 25g; carbohydrates 9g; dietary fiber 1g; sugars 7g; added sugar 4g; fat 3g; saturated fat 1g; mono fat 1g; cholesterol 74mg; vitamin a iu 206IU; vitamin b3 niacin 8mg; vitamin b12 1mcg; vitamin c 6mg; vitamin d iu 9IU; vitamin e iu 1IU; folate 5mg; vitamin k 1mg; sodium 177mg; calcium 20mg; iron 2mg; magnesium 39mg; phosphorus 296mg; potassium 621mg; zinc 2mg; niacin equivalents 12mg; selenium 35mcg.