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Tag Archives: Pork tenderloin

Sweet & Tangy Tacos 

Slow Cooker Pineapple Pulled Pork Tacos

Ingredients

2.5 lbs pork tenderloin
28-oz can pineapple chunks with juice
¼ C Bragg
2 Tbsp apricot preserves
½ tsp garlic powder
½ tsp pepper

Pineapple BBQ Sauce:

¾ C Ketchup
3/4 C reserved pineapple chunks
3 Tbsp apricot preserves
3 Tbsp brown sugar
1 Tbsp white wine vinegar
2 Tbsp lime juice

Extras:

16 corn tortillas
cilantro
8 oz. goat cheese
green onions

Directions

1. Place pork tenderloins into a large crockpot insert. Set aside. Next, combine the pineapple juice from the can, soy sauce, preserves, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce. Set your slow cooker on LOW for six-eights hours.

2. During the last thirty minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce:

3. Combine all ingredients in a food processor or blender and puree until smooth. If you like your BBQ sauce hot, heat it up in a small saucepan before serving. Discard excess liquid from the shredded pork in the slow cooker. Serve pork hot in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Yum, yum!

 

Source Gluten Free With L.B.

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Slow Cooker Lemon Pork Tenderloin

I know that I have said this several times before but cooking is so relaxing and a therapeutic hobby. I love it how I can just go into the kitchen start preparing a recipe and practically forget everything for a short time. My most favorite thing about it is rubbing spice mixture in my meats and marinating them in the fridge for several hours. I don’t know why it is but for some odd, reason it’s like some sort of therapy.

This zesty pork tenderloin is incredibly juicy and savory. It completely knocked my socks off when I took my first bite. Marinating the pork tenderloin the evening before placing it into the slow cooker was the perfect charm to making it even more flavorful and tender. If you have leftovers it tastes even better the next day.

Lemon Pork Tenderloin

Ingredients

1 2 lb pork tenderloin

2 lemons juiced

1/4 C Bragg or soy sauce

6 Garlic cloves, minced

2 Tbsp Worcestershire sauce

1 Tbsp extra virgin olive oil

Cornstarch Slurry: 1 teaspoon cornstarch whisked into two teaspoons of cold water (Optional)

Directions

Use a 6-quart crockpot insert. Place the pork tenderloin into the bottom of an airtight container, and add the lemon juice, Bragg, garlic, Worcestershire sauce, and oil. Close tightly, and refrigerate overnight. In the morning, dump the container contents into the crockpot, and cook on low for seven to nine hours. If you’d like to thicken the crock drippings before serving, you can whisk in the cornstarch slurry. slice the meat thinly and serve with rice.

 

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Source 365 Slow Cooker Suppers