Serves 4 to 6. Recipe is by Julie Kay.
1 (1- to 2-lb.) pork loin or (3- to 4-lb.) pork sirloin tip roast
3 tbls. canola oil
1½ tbls. curry powder
1 (4-oz.) can green chilies
1 (16-oz.) jar taco sauce, divided
1 (16-oz.) pkg. baby carrots
1 large onion, sliced
2 small potatoes, cut into quarters, optional
1. Brown pork loin in oil over medium-high heat on stove top. Sprinkle on curry powder as you brown.
2. Place in the slow cooker, topping with green chilies and one cup taco sauce, reserving the rest to add at the end of cooking time. Add in baby carrots and onions. If adding potatoes, cut into quarters and add at this time.
3. Cook on Low for 6 to 8 hours. Remove and slice, adding remaining taco sauce to freshen color and taste.