Cowgirl Cumin & Chili Spiced Pork Tenderloin
**This is a crock pot recipe, don't judge. You can do it low and slow in a dutch oven, too.**
Over the years I have been fortunate enough to tour all over the world performing. Along the way, I have made amazing friends, had epic adventures and dined on some seriously fabulous fare. From local legend to fancy restaurants to grandma's kitchen, I've had it all. I've slurped on fish heads on the coast of Italy. I've had more jamon then anyone could imagine while jaunting across Spain, reindeer meatballs in Helsinki? Yeah, I did it! I've vegemited in Australia, poutine'd in Canada and chomped on cheese curds in Wisconsin. The only thing I couldn't do, was haggis in Scotland. But of all my food journeys, some of my favorites have been in the southwest USA.
Growing up, the southwest always called to me. I even subscribed to New Mexico Magazine when I was a tween, move over Sassy! I like to think in my past life, I was a cowgirl. And while the nostalgia of western movies, nights on the prairie, a crackling fire and horseback riding across the plains stylistically appeal to me, I am a firmly rooted city slicker who is afraid of the woods, the desert, the dark, all bugs, wild animals, silence, lack of sidewalks, lack of street lights, lack of people, lack of street noise and basically all of nature. But southwest lore still tugs at my soul, so you can imagine how thrilled I was when I started performing there and made friends with an amazing group of folks who made a performance network from Pueblo to Denver to Santa Fe.
My cowgirl dreams came true, I saw a tumbleweed! I ate a slopper (I still dream of this). I had real enchiladas, hatch chilis, pozole and so much goodness. Guys, I even went HIKING, I was terrified the entire time, but hey, I went hiking AND I went to the Buffalo Bill Museum! BUT all this aside, one of my favorite memories is coming back to my friend Jefferson and Selene's after a show at the amazing Clocktower Cabaret in Denver. We had wine, laughed and Selene chucked some ingredients into a crock pot before bed. The next morning, before anyone woke up I hit the kitchen and ate a bowl for breakfast. It was so freaking good. Pork tenderloin shredded itself in a bath of brothy tomatoey goodness as it nestled with white beans.
This memory is from at least 4 years ago, but a few days ago I awoke and needed this meal STAT! I ran to the store and tried to recreate it, but I must admit I failed at making her amazing dish. BUT what I did make is so crazy good I had to share and I am going to get that recipe from Selene asap, even if I have to fly to Denver to do it!
In this dish, I used tomatoes, onions, pork tenderloin, Jalepeno, red pepper, and spices. The results are really amazing. I ate it like stew, my husband ate it with tortillas, my sister, who knocked on my door when she smelled what I was cooking, ate it with rice. Everyone agreed, it was stellar, absolutely mouth watering! In fact, my mouth is watering right now just thinking about it.
Make this, you won't regret it!
Feeds 4 - 6 hungry cow pokes
15 minute prep, 4 - 6 hour cook time
What Do I Need?
2 Pounds Pork Tenderloin
2 Fresh Jalepeno's seeded and chopped
1 Red Pepper, seeded and chopped
1/2 Yellow Onion chopped
3 Cloves of Garlic, chopped
2 Cups Crushed Tomatoes
2 Cups Chicken Stock
2 Cans Small White Beans
1 t Chili Powder
1.5 T Cumin
S & P
Crock Pot or Dutch Oven
Cut your tenderloin into 3" pieces, salt and pepper well, add chili powder and cumin, coat your meat and place in crock pot. Next, add your chopped Jalepeno, red pepper, yellow onion and garlic, gently mix. Next add your tomatoes and chicken stock. Place your crock pot on low for 6 - 7 hours or on high for 4.
When you have an hour left in your cooking add your two cans of drained beans, cover and allow to cook for an additional hour. When done, carefully shred your pork with two forks, allow to cool a bit and serve. You can eat this as a stew or serve over rice or in tortillas. It is delicious!
Now hit the trail and rustle up this grub!