Replaced cumin with red pepper. Added 1 can black beans and heaping tsp of paprika. We all loved it, and it was very easy!! We just used the scoopable chips, not the tortilla that the recipe called for

Reviewed On: Dec. 18, 2009

I used 2.8ish lb skinless/boneless pork tenderloin and mixed 16 oz of cranberry relish (not canned) with French dressing then mixed with a thinly sliced med. size onion. Cooked H for almost 4 hrs until its temp was over 165 degrees. Meat was perfect. This recipe was sooooo easy, and our guests wouldn't stop talking about it! Easily served 4 adults/4 young children.

Reviewed On: Nov. 8, 2009