Farmersgirl Kitchen

Spicy Tomato Pork Tenderloin and the Slow Cooked Challenge is back!

It’s been a pretty miserable summer here in Scotland and I’ve been making many more Slow Cooked dishes than I would usually.  The Slow Cooked Challenge has had a bit of a break over the summer, but as we head into September, it’s time think about slowly cooked stews, soups, curries and cakes.

I’m delighted to announce that I have a new co-host for this challenge, the very talented Lucy of Baking Queen 74. Lucy is the queen of baking in her Slow Cooker and will be hosting the Slow Cooked Challenge every other month.

If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian  or an open challenge.

This month it’s an OPEN challenge, so you can enter any Slow Cooked recipe.

If you would like to take part, then please:

  • Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
  • Link to Farmersgirl Kitchen and Baking Queen 74
  • Use the Slow Cooked Challenge logo in your post
  • If you use twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we  will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board. 
  • A round up of all the entries will be posted on the host’s blog.


  • Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
  • If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
  • One entry per blog.
  • Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog. 

Spicy Tomato Pork Tenderloin
450g pork tenderloin (fillet)
Salt and pepper
Freshly ground black pepper
400g can of chopped tomatoes
2 tbsp dark brown sugar
1 teaspoon Dijon mustard
1 tbsp soy sauce
1/2 teaspoon chilli powder
1 clove garlic crushed

  1. Place pork tenderloin in bottom of slow cooker 
  2. Season with salt and pepper.
  3. Stir together the canned tomatoes, brown sugar, Dijon mustard, soy sauce, chilli powder and garlic  in a small bowl and pour over the sauce.
  4. Cover and cook on low for 6 hours.
  5. Check seasoning before serving. 


  1. Leave a Reply

    belleau kitchen
    September 1, 2015

    come on!!!!!! YES!!!!!!! So glad this is back and that I can finally dust off my slow cooker!

  2. Leave a Reply

    September 1, 2015

    I'm glad this challenge is back. I love my slow cooker but haven't used it creatively for a little while!

  3. Leave a Reply

    Bintu Hardy
    September 2, 2015

    I have some slow cooker recipes in development so I should be able to link up in the next few months.

  4. Leave a Reply

    Karen S Booth
    September 2, 2015

    YES! I have just done a slow cooked recipe, so will try to add it before I go to Canada! LOVELY recipe too! Karen

    • Leave a Reply

      September 4, 2015

      Thanks Heidi, it just fell apart and no dryness that you sometimes get with pork fillet.

  5. Leave a Reply

    August 25, 2017

    Found this and tried it with a couple of small additions; I added 2 cored and quartered desert apples, half teaspoon of paprika and a glass of red wine. Scrumptious, will definitely be making again.
    Looking forward to trying more of your crockpot recipes, thank you.

    • Leave a Reply

      Janice Pattie
      August 25, 2017

      Oh that sounds delicious Ray, thank you for letting me know.

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