Slow Cooked Pork Tenderloin with Chipotle-Herb Buttered Corn & BBQ Onions & Mushrooms
One Swift Premium® Pork Tenderloin
2 teaspoons chipotle powder, divided
salt and pepper
1/2 pound Cremini mushrooms
1 medium yellow onion, sliced
1/2 cup barbecue sauce
2 tablespoons Worcestershire sauce
3/4 cup water
1/4 teaspoon garlic salt
4 ears corn
2 tablespoons butter
Rub tenderloin with 1 teaspoon chipotle powder and salt and pepper to taste.
Place mushrooms, barbecue sauce, Worcestershire sauce, water and garlic salt into into slow cooker; stir to combine. Place tenderloin on top of mushrooms and cover with sliced onions.
Cut pieces of foil large enough to individually wrap each ear of corn. Place an ear of corn in the middle of the foil and add butter, chipotle powder and salt to each ear. Wrap corn tightly in foil and place seam side up on top of the onions in the slow cooker.
Cover and cook on low for 4 hours or until internal temperature of the tenderloin reaches 145°F in the thickets part of the meat. Remove tenderloin from slow cooker and let rest. Slice and serve with corn, mushrooms and onions.
Recipe Nutrition Overview
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