We LOVE this recipe. We've had it twice in the last month. Pork tenderloin is expensive here, but it's well worth the money, plus it lasts us for 2 days. This would be great to serve company.

Reviewed On: Dec. 22, 2005

This is soooo good. I made it for Thanksgiving. I was skeptical because of the sausage, but everyone loved it. I accidently bought spicy sausage, but it still turned out great. I prepared it the night before, then baked on Thanksgiving. Moist and yummy!

Reviewed On: Dec. 22, 2005

Loved this. I added cumin and used minced garlic. This was VERY hot. I used about 3 oz Tapatio sauce. Part way through cooking I tasted and the heat almost killed me. I took half the liquid out and added water to lessen the heat and it was still pretty hot when it was finished. I shredded, added season salt and about half a cup of juice over top. To the remaining sauce in crock, I took another posters suggestion and added tomato paste, tomatoes anda can of tomato sauce to make enchilada sauce for a future meal. I will add a little splenda to sweeten and freeze, so I have it ready for a busy day. This meat was so good, I was full from "testing" before it ever made it to a tortilla!

Reviewed On: Oct. 7, 2005