- 1 Pork Tenderloin (not flavored)
- 1 Small Can Chipotle in Adobado Sauce
- 2 T. Lime Juice
- 1 t. Cumin
- 1 Clove Garlic
- Salt and Pepper to Taste
Place tenderloin in crock pot. In a blender or food processor combine just the juice of the chipotles (unless you like it REALLY spicy), lime juice, garlic, salt and pepper. Pour sauce over meat, cover and cook on low for about 6-8 hours.
Serve with Salsa:
- 1 Can Rotel Tomatoes, drained
- 1/4 C. Chopped Onion (I skip this - raw onions are not my friends)
- 1/4 t. Cumin
- 1/4 t. Dried Mexican Oregano
- 2 t. Lime Juice
- 1/4 C. Pinto or Black Beans
- 1/4 - 1/2 C. Chopped Cilantro
- Salt and Pepper to Taste
Mix all ingredients, cover and keep in fridge until time to serve meat. Tastes better if you allow it to come to room temperature before you serve it. Use sparingly, especially if you include the beans as the carbs can sneak up on you pretty quickly.
I used my large bicuit cutters to cut round "tortillas" out of my Flatouts and served soft taco style. I keep the scraps to make pita chips for the artichoke dip. Some sliced avocado and/or sour cream would add nice balance.
){kind=link}