2lbspork tenderloinSmithfield, we purchased ours at Walmart, it was about 2 pounds
1cupgreen chili salsa
1candiced tomatoes with green chilies
Optional for taste: Salt and Pepper and sour cream
Slice one onion into thick slices and line the bottom of your crock pot with them. Dice the other onion and set aside for a topping.
Place pork tenderloin on top of the onions and sprinkle your spices (and place bay leaves) on the pork.
Pour 1/2 bottle of salsa, entire can of Rotel, and diced onions on and around pork.
Cook on low for 5-8 hours, depending on the size of your tenderloin.
Pull pork out and shred it, then add it back into the crockpot.Serve with the rest of the bottle of green chile salsa, warm flour or corn tortillas, diced onions, and sour cream.
Add pork tenderloin and other ingredients into the Instant Pot. Pressure cook on high pressure for 8 minutes (I did this for a 2 pound tenderloin), then let pressure naturally release for 15 minutes.
Pull out the pork and shred it, then place it back to the Instant Pot.
For Weight Watchers, this recipe is 2 Blue Plan Points | 2 Green Plan Points | 2 Purple Plan Points per serving (assuming 8 servings). If you add sour cream, a reduced fat variety is 1 extra points per tbsp and corn tortillas are 2 points each.