Slow-Cooker Pork Tenderloin

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.)