I hope you didn’t give up chocolate for the New Year! You will need just a spoonful to make this easy crockpot dinner.
I love to have Molé a couple of times a year because it has such a distinct flavor that is different from anything else I make. If you’ve never had it, now is the time!
This recipe will make enough sauce for two meals…use half of it immediately and freeze the other half in a freezer bag for your next pork tenderloin. This is a very easy recipe, but the second one will be even easier.
- 1 can condensed Beefy Mushroom Soup
- 1/4 cup water
- 1 t. onion powder
- 1 T. chili powder
- 1 T. brown sugar
- 1 t. ground cumin
- 1 t. cinnamon
- 1 pork tenderloin, about 1 pound
- 1 small onion, sliced
- 1 T. semi-sweet chocolate chips
- flour tortillas
- 2 roma tomatoes, chopped
Combine the soup, water, brown sugar, and spices in a small bowl. Pour half of the sauce into a crockpot, pour the other half into a freezer bag and freeze for another day. Place the pork tenderloin in the slow cooker and turn to coat all sides with the sauce. Cover and cook on low for 8 hours. Shred the pork and place back into the slow cooker. Add 1 T. chocolate chips and stir until melted. Place the desired amount of pork fairly close to the edge of a tortilla. Top with chopped tomatoes. Roll up like an enchilada and serve.
This would also work well with chicken. Use ancho chili powder for some spice.