
Ingredients
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¼ cup brown sugar
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2 tablespoons kosher salt
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2 tablespoons paprika
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1 tablespoon black pepper
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1 teaspoon dried thyme
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2 teaspoons ground coriander
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1 tablespoon dry mustard
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2 teaspoons fennel seed, crushed
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2 teaspoons garlic powder
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1 (3 pound) pork tenderloin
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1 (28 ounce) can RED GOLD® Crushed Tomatoes
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1 (14.5 ounce) can RED GOLD® Diced Tomatoes
Directions
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In a small bowl combine all the spices. Rub the pork with about 6 to 8 tablespoons of the dry mixture; reserve the rest. Wrap the pork with plastic and refrigerate overnight.
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Place the pork, fat side up in a slow cooker. Add the crushed tomatoes and diced tomatoes. Cover and cook on low for 8 hours.
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Remove pork and shred with two forks. Add pan juices as needed to keep pork moist.
Nutrition Facts (per serving)
161 | Calories |
3g | Fat |
13g | Carbs |
20g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 161 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 4% |
Cholesterol 49mg | 16% |
Sodium 1246mg | 54% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 9% |
Total Sugars 9g | |
Protein 20g | 39% |
Vitamin C 1mg | 1% |
Calcium 23mg | 2% |
Iron 2mg | 8% |
Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.