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Slow Cooker Pork Tenderloin with Bourbon Molasses Baked Beans

Scott Phillips

Servings: 4 to 6

To complement the naturally sweet flavors in a pork tenderloin, these baked beans are loaded with plenty of aromatics, as well as the woodsy, earthy tones of bourbon. Just remember: the better the bourbon, the more sophisticated its flavor in the beans. Don’t use the $75 bottle, but skip the cheap hooch with its metallic tang.


  • 2 15-oz. cans pinto beans, drained and rinsed
  • 1 15-oz. can white beans, drained and rinsed
  • 1 medium Cubanelle pepper, stemmed, seeded, and chopped
  • 1 medium yellow onion, chopped
  • 1/4 cup tomato paste
  • 1/4 cup bourbon
  • 3 Tbs. molasses
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. packed light brown sugar
  • 1 Tbs. Worcestershire sauce
  • 2 tsp. ground cumin
  • 1-1/2 tsp. dried oregano
  • 1 tsp. dry mustard
  • Kosher salt and freshly ground black pepper
  • 2 1-lb. pork tenderloins
  • 1/4 cup chopped fresh cilantro


  • 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.
  • Transfer the tenderloins to a cutting board and let rest for 5 minutes. Stir in half of the cilantro and season the beans with salt and pepper to taste. Slice the pork into 1/2-inch-thick rounds and serve with the baked beans sprinkled with the remaining cilantro.


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