Monday, August 12, 2019


This recipe is very easy, totally delicious and we rate it as pure comfort food. 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 also 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 at our house. 

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 pinto beans in this recipe are soft 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 (thawed)
1 1/2 cups DRY pinto beans (rinsed, but DO NOT soak)

1 (4 ounce) can of MILD green chilies (I use Ortega)
3 teaspoons chili powder (2 if you are serving children)
2 teaspoons ground cumin

2 teaspoons salt
1 teaspoon dry oregano
1 clove garlic minced
1 cup chopped sweet onion

Brown the pork well and put it in the crockpot. Saute the onions and garlic in the same pan and then put in the crockpot with the DRY beans, spices and canned chilies. Pour some 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 too!!

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. 

After 4-6 hours (or when the pork gets fork tender), take it out of the crockpot and set it aside for a couple minutes. 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 broth and beans with a slurry of cornstarch and water, then put the meat back in the thickened gravy. THIS IS THE BEST-BEST-BEST GRAVY!!!


NOTE: A word about the heat or spice level in this recipe. My hubby does not like a lot of (hates) "heat" in his food. He likes strong flavors, but he just doesn't like "fire" as he calls it. If you like a little "heat", just add 1/4 teaspoon of cayenne to the cooking liquid.

NOTE: If you have any beans left over after dinner, they make DELICIOUS refried beans. Just mash them in a hot/greased cast iron frying pan with a little of the "gravy", and fry them for a few minutes. You will never buy refried beans in a can again!!