Crock Pot Tenderloin with a side of oven baked Spicy Potatoes

Here is a crock pot recipe for y'all for a super busy day!! :) A and I *loved* how this came out!! I will definitely be using this recipe again! Just a hint, this is a good time to use some of that leftover onion and peppers from the fajita recipe. ;)

*This is my revised version of the Spicy potatoes. Original recipe can be found in link at the end of post.*

**Picture added at the end of the post**

Here you'll need:

For the tenderloin:

• 1 tenderloin pre-packaged and pre-seasoned
• 1 1/2 c water

For Spicy potatoes: 

• roughly 16 small red potatoes, rinsed and quartered
• 1 small package pre-chopped onions
• 1 small package pre-chopped mixed peppers, red and green
• red chili flakes
• ginger, minced
• olive oil
• salt and pepper

Place tenderloin in crock pot and add water. Let cook on HIGH for 6 to 7 hours. 

When ready for the Spicy Potatoes, preheat oven to 500˚F. Line a 13x9 inch pan with foil and place quartered potatoes skin-side down and generously add olive oil over all potatoes. Add onions, pepper, chili flakes, ginger, salt and pepper to taste and place in the oven for 22 minutes. 

This was so delicious!! :D A couldn't figure out if which part of the dinner he liked more. Btw...no joke...this tenderloin was *so tender* we could pull it apart with our forks...and we did!!!! It will melt in your mouth!!! And our potatoes were *spicy*- how A likes them. 

[[Original recipe for the spicy potatoes can be found at Rachael Ray's Potatoes with Peppers & Onions]]