Slow Cooker Pork Tenderloin
Author note: Pork tenderloin does best when it is cooked with a dry heat. This recipe creates a dry heat by placing the pork tenderloin into a slow cooker without any liquid. The result is an extremely tender piece of meat. This recipe has been adapted from a Food Network grilled pork tenderloin recipe.
2 1 1/2-pound pork tenderloins
1 cup orange juice (fresh or store bought)
1/2 cup soy sauce
1/4 cup fresh lime juice (about 2 limes)
1/2 cup green onions, thinly sliced (white and green parts)
4 garlic cloves, thinly sliced
1/2 teaspoon oregano
1/4 teaspoon ground ginger
- Combine the orange juice, soy sauce, lime juice, onions, garlic, oregano and ginger into a bowl. Stir well to combine.
- Place the pork tenderloins in a large baking pan or a large zip-close bag. Pour the marinade over the pork, cover and place in the fridge. Marinate for at least 4 hours or overnight.
- Set the slow cooker to warm and remove the tenderloins from the fridge. Pat the pork dry and place in the slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours (until tender and reaches 145 degrees).
- Pour the marinade in a saucepan, bring to a boil for 5 minutes, and then set aside.
- When the pork is finished cooking, shred the meat in the slow cooker and pour the remaining sauce over the shredded pork. Turn the pork to coat and serve warm.