Sandwich Recipe: Slow Cooker Pork Tenderloin | La Brea Bakery

Ingredients

• 6 La Brea Bakery Take & Bake French Dinner Rolls
• 1 medium onion, sliced
• 2 ½ pounds pork tenderloin
• 2 cups chicken stock
• ¼ cup brown sugar
• ¼ cup soy sauce
• 4 bay leaves
• 6 slices manchego cheese
• 1 jar roasted red pepper (1/2 cup if using sliced red peppers)
• ¼ cup tomato sauce
• ¼ cup slivered almonds
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic or white wine vinegar
• Salt, to taste
• Chili flakes, to taste