Stir the beans, Cubanelle pepper, onion, tomato paste, bourbon, molasses, vinegar, brown sugar, Worcestershire sauce, cumin, oregano, dry mustard, and 1 tsp. salt in a 5- to 6-quart slow cooker. Lightly season the pork tenderloins with salt and pepper and nestle the tenderloins into the bean mixture, coating their exposed surfaces with some of the bean mixture. Cover and cook on low for 4 hours.
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