This is a fast and easy one.
Rub cayenne and black pepper, paprika, and garlic powder on 2 pounds of tenderloin (a pre-mixed cajun spice mix is an acceptable substitute for the individual spices). Place on top of a layer of asparagus (with the ends snapped off). Dump a 16 oz jar of peach or mango salsa on top and cook on low for four hours. |