Monday, August 12, 2019


This recipe is very easy, totally delicious and rated as pure comfort food in our house. Fork tender pork tenderloin with pinto beans in a delicious gravy AND it all goes together in the crockpot!!

I like to serve this over rice, but it is equally as tasty stuffed into warm flour tortillas, or over a bed of toasted tortilla chips and smothered with cheese, avocado and sour cream. The possibilities are ENDLESS which is a (very) good thing. 

I like to use a 2 pound pork tenderloin for this recipe because it is nice and lean, but any (lean) 2-3 pound pork roast will work.

My crockpot is a big oval one and it tends to run a little hot, so the beans in this recipe are cooked and the pork is "fall apart tender" in 5 hours on the low setting.

Depending on YOUR crockpot, it could take as many as 7 hours on low, but that is unlikely, just start checking for meat tenderness after 5 hours.

2 pounds pork tenderloin
1 1/2 cups DRY pinto beans (rinse, but DO NOT soak)

1 (4 ounce) can of mild green chilies (I use Ortega)
3 teaspoons chili powder (see notes below)
2 teaspoons ground cumin

2 teaspoons salt
1 teaspoon dry oregano
1 clove garlic minced
1 cup chopped sweet onion
healthy pinch of dry red pepper flakes(optional) (see note below)

Brown the pork well and put it in the crockpot. Saute the onions and garlic in the same pan and then put them in the crockpot with the DRY beans, spices and canned chilies. Pour a little water over the meat and beans (just enough water to mostly cover everything) it should look like this:

Make sure the liquid gets under the meat as well.

After cooking everything on low for a few hours, check the liquid level in the crockpot and add a little more water if necessary,  but not TOO much. This broth makes the BEST-BEST-BEST gravy!!

After 4-6 hours (or when the pork gets fork tender), take it out of the crockpot. If you are using a pork roast, remove any fatty sections and bones. Pull the meat apart just a little.

Turn the crockpot to high and thicken the liquid in the crockpot with a slurry of cornstarch and water, then put the meat back in the thickened gravy.


NOTE: A word about the heat or spice level in this recipe. My hubby doesn't like a lot of (hates) "heat" in his food. He likes strong flavors, but he does not like "fire" as he calls it. In this recipe, I use a small pinch of dry red pepper flakes (OR 1/8 teaspoon of cayenne) in this recipe. If you like a little more "fire", just increase the dry red pepper flakes (OR cayenne).

NOTE: If you have any beans left over after dinner, they make outrageous refried beans. Just put them in the food processor with a little of the gravy. You will never buy refried beans in a can again!!

NOTE: If I make this for children, I back off on the chili powder to 2 teaspoons and omit the chili flakes.


1 comment:

Lin' R said...

This is a best of the best recipe. Easy and so versatile. I was amazed that the beans were so tasty and tender. Thanks for another great family favorite recipe.