Looking for suggestions - favorite recipes for Posole, and slow cooked Mexican spiced Pork Loin

[NRaleighLiberal]

Our favorite local restaurant does a really fresh Cal-Mex style of food; our favorite things there are a grilled pork tenderloin, and chicken posole soup for a starter, and a chicken and cheese chile relleno. they serve their meals with mildly spiced rice and superb black beans.

I've got the black beans down fine, and don't want to mess with the Relleno (prefer to avoid deep frying).

But the pork in the tenderloin wrap is incredibly tender and savory, and the posole soup perfect for a cold night. I've found some good on-line recipes for each (slow cooker pork tenderloin, and posole)...but would love your ideas

Please list any links for recipes you particularly like for either or both!

thanks!

[Fortinbras Armstrong]

1. I'd like a decent pork loin recipe as well

My wife does not like Mexican spices, and I do not own a slow cooker.

[spinbaby]

2. Here's one you might like

I've made this chili verde and it's quite a good thing to do with pork:

http://allrecipes.com/recipe/pork-stew-in-green-salsa-guisado-de-puerco-con-tomatillos/detail.aspx

[msanthrope]

3. I bake my chili rellenos--

I roast whole poblanos, skin and seed them, stuff them with cheese (drained ricotta and sharp cheddar), put more shredded cheese on top, and bake until hot. Much less fat and mess.

[japple]

4. Usually, I brine the tenderloins, then throw them on the grill until the internal

temp is 155 deg. F. Then, take the tenderloin(s) off the grill and let them rest for 1/2 hr until time to serve. Then, with a serrated knife, slice very thinly.

[Galileo126]

5. Indeed, brining rocks.

Especially with lean pork. I didn't think it would make much difference, but it does. It certainly keeps the meat juicy after cooking.