I have become a recent crockpot convert, and so I decided to try out this recipe a la crockpot. I salted and peppered the 3 lb. tenderloin, then seared it in a frypan with a little olive oil. After it got a nice brown color, I poured all the recipe ingrediants (heavy on the chili powder) into the crockpot and let it go on low for about 6 hours. The texture of the meat was strandy and pull-apart tender, which is obviously different than it would be if you just grilled the meat. But the taste was good. I'm used to some kind of acid being in the marinade that I use (e.g., vinegar or citrus juice), so I might try to add something along those lines next time. Actually, the primary purpose of the acid in marinade is to break down some of the protein in the meat to make it more tender, and this meat was REALLY tender without that. Still, I like the piquant flavor an acid adds to a main dish, so that's what I'll try next time. Otherwise, really quite good. Thanks!
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I have become a recent crockpot convert, and so I decided to try out this recipe a la...