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| Ingredients: | |||||
| 3 pounds | pork tenderloin | ||||
| 1 1/4 c | picante sauce | ||||
| 15.50 oz | Ranch Style Beans | ||||
| 15.50 oz | corn, whole kernel | ||||
| 1 c | cilantro, fresh, chopped | ||||
| Directions: | |||||
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Place frozen Tenderloin in the bottom of a 5-quart CrockPot. Add Ranch-Style Beans and salsa. Cover; cook on High for 4 hours or Low for 7-8 hours. Turn to High, and stir in corn. Cover and cook an additional 30 min. Sprinkle w/cilantro, if desired. Great served over rice.
(Use meat thermometer to test temperature of pork tenderloin at its center. It should measure 160° for medium and 170° for well-done.) 6 WW points/serving |
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