Eat This! Cuban Pork Tenderloin w/ Black Bean Salad

I am back!! I took some time off to travel and experiment with some new ideas and recipes and work on some projects. The great news is that you have this recipe just in time for the craziness that is the holiday season fastly approaching. Even though this is a slow cooker recipe I can assure you that the flavors are not one note or muddled together. So I will be spending Thanksgiving this year on Nantucket with my family. My mum is taking care of Turkey day but we have 4 other days and 13 adults and 6 kids to figure out. There are a lot of “fall” pork recipes out there with the apples and cider so I wanted to bring a little excitement to the table. This is one of those dishes that you can throw everything in and leave it. Maybe get the kids to separate the oranges (because it is kind of a pain) . The dressing is SUPER easy its a mix of Ken's Italian Dressing and fresh lime juice and its light and tangy and plays well against the Pork dish! This is a great dinner or lunch option or just something to whip up for the weekends for everyone to pick at when you will be out and about and not really wanting to spend precious shopping hours in the kitchen! I hope you enjoy this and I hope it was worth the wait. Cheers Dears!

Pork tender Loin 3 large Sweet potatoes cubed 2 cans of diced tomatoes w/ green chilies Adobo Seasoning(Goya section) 2 tsp ½ cup red wine ½ container of frozen orange juice concentrate Cumin 1 tsp Cloves(about 7) Place pork and potatoes in slow cooker add seasonings and then tomatoes pour red wine and frozen oj concentrate over and set on high and cook for about 3 hours or until pork can be easily separated with fork. Slice and then put back into slow cooker with sauce and potatoes. Black Bean Salad (MIX ALL INGREDIENTS TOGETHER AND CHILL) 6 tangerines separated 1 can black beans (drained rinsed) ½ red onion finely diced Fresh cilantro chopped Lime juice ¼ cup of Kens Italian dressing