Honey-Chipotle Pork Tenderloin w/ Watermelon Salsa

That's like a mouthful of a recipe title all on its own! Coming you from a wonderful little cookbook I picked up at Kroger titled "Not Your Mother's Slow Cooker Recipes: For Two". And despite the lengthy title--it's not that hard! I had the pork in to cook before work and made the salsa before dinner...easy as keylime pie :-) And oh yeah, it's quite good! Has a bit of a kick to it, so be in the mood for spicy!

Keep in mind you can nearly always substitute a turkey tenderloin for a pork tenderloin if you prefer.

Honey-Chipotle Pork Tenderloin

1 1/4 lb boneless plain pork tenderloin (the ones at Kroger come in 2 packs, so just be sure to freeze the other one)
2-3 tsp. chili powder
1 tsp salt
1/3 c honey (I used 1/2 cup to make up for what would inevitably stick to the mixing bowl!)
1 chipotle chile in adobo sauce, minced, OR 1 tbs chipotle paste
3 tbs lime juice
1 1/2 tbs adobo sauce

Spray the inside of your slow cooker with PAM or use a liner and then spray with PAM. Rub the tenderloin with the chili powder and salt. I didn't so much measure out the powder and salt, as sprinkle, rub, rotate...kind of like salt and peppering corn on the cob, if you will. If you want to be cautious of the chili powder, then measure out. Place the tenderloin in the center of your slow cooker. Place the honey and lime juice in a Pyrex/glass measuring cup or microwavable mixing bowl. Microwave on high for 1 minute to melt down the honey (will make it easier to stir). Stir in the minced chipotle pepper or the paste and the adobo sauce (Note: I got a can of chipotle peppers in adobo sauce, minced one, and then scooped out extra sauce). Pour the blended sauce over the meat. Cover and cook on LOW for 6-7 hours (keep the size of your tenderloin in mind). I would recommend rotating it in the sauce every so often if you're home. It should end up very tender and come apart like pulled pork.

Watermelon Salsa

2 plum tomatoes, chopped
1-1 1/2 c chopped watermelon
1/2 c chopped fresh cilantro
1/4 c diced purple onion (freeze the rest)
1/4 c chopped fresh Italian Parsley (you know, that thing everyone always accidentally buys when they mean to buy Cilantro..well who knew recipes used it!)
1 small fresh jalepeno pepper, seeded and finely chopped
2 tbs champagne or white wine vinegar
2 tbs olive oil (don't overdo!)
Salt to taste

Mix all ingredients in a bowl and either serve immediately over or side-by-side with the tenderloin, or put in the fridge.

While this dish is great as is (maybe with some corn on the cob as a side...), but about halfway through the meal I thought wow, a tortilla would really keep this together better. And Bobby said, "Yeah, with some cheese" because in our kitchen EVERYTHING is better with a tortilla and cheese!! So sure enough I scooped the remaining contents of our plates into some leftover tortillas and added slices of pepper jack cheese and absolutely delicious picadillo soft tacos!!!