Mexican

Leftover Pork Tenderloin Chili is for Dinner.

Leftover Pork Tenderloin Chili takes 20 minutes to prepare.

Leftover Pork Tenderloin Chili takes 480 minutes to cook.

Leftover Pork Tenderloin Chili makes 6 servings.

The ingredients for Leftover Pork Tenderloin Chili are:

16 oz Pork Tenderloin
1 tbsp Extra Virgin Olive Oil
1 serving 1 med yellow onion, chopped
3 clove Garlic, minced
1 tsp Chili powder
1 tsp Coriander, ground (by LEGALLYBLONDE81)
1 tsp Cumin - ground (1 tsp) (by INFORM555)
1 tsp Dried Oregano (by ARCTIC.ORCA)
2 15.5 oz cans black beans
2 15.5 ox cans diced tomatoes with green chilies
2 cup Beef Broth
Black Pepper to taste

Here is how you make Leftover Pork Tenderloin Chili:

Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HLTUCKER07.

The nutritional information for Leftover Pork Tenderloin Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 364.4

• Total Fat: 9.4 g
• Cholesterol: 59.7 mg
• Sodium: 838.8 mg
• Total Carbs: 36.0 g
• Dietary Fiber: 10.6 g
• Protein: 34.8 g

Leftover Pork Tenderloin Chili is Mexican cuisine.