Friday, March 13, 2015

Sweet and Sour Pork Tenderloin Tacos

Pork tenderloin is tender, cheap and delicious!  It's a great cut of meat to cook in a slow cooker.  It'll last for days and is great for leftovers.  This recipe has a little Asian twist to it and I chose to make tacos with it.  It would also be great with just a big bowl of sticky rice.  Here's how to make it:


What you'll need:

2 1/2 lbs. pork tenderloin, cleaned
2 tbsp extra virgin olive oil
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1/2 tsp black pepper
Big pinch crushed red pepper
1 large yellow onion, sliced
1 honey crisp apple, sliced
5 garlic cloves, smashed
3/4 cup brown sugar, lightly packed
2/3 cup apple cider vinegar
1/3 cup soy sauce
3 tbsp ketchup
Juice of 1/2 an orange(save the other half for the slaw)
Flour tortillas

In a bowl combine the brown sugar, apple cider vinegar, soy sauce, ketchup, and orange juice.  Mix well.

Place the onion, apple and garlic in the bottom of your slow cooker and pour the sugar mixture over top.

In a small bowl combine the garlic powder, onion powder, salt, black pepper and crushed red pepper.  Season the pork tenderloin liberally with the seasoning mix.

Heat a large pan over medium high heat and coat the bottom with 2 tbsp extra virgin olive oil.  When the oil is hot, sear the tenderloin on all sides.

If needed, cut the tenderloin into large pieces to fit in your slow cooker.  Place the tenderloin over the apples and onions along with the juices from the pan.  Cover and cook on low for 8 hours.

For the slaw:

1/2 a head of red cabbage, sliced thin
1 yellow or red bell pepper, sliced thin
1 Fresno chili, sliced thin
1 bunch of scallions, sliced thin
Big pinch of salt
Black pepper, to taste
2 tbsp extra virgin olive oil  
2 tbsp apple cider vinegar
Juice of half an orange

Combine all the vegetables in a large bowl and mix well. Cover and store in the refrigerator until you're ready to serve the tacos.  Stir occasionally.


Just before serving:

Heat the oven to 350.

Wrap some tortillas in foil and allow to warm in the oven for about 10 minutes.

When the tenderloin is ready, remove to a cutting board and use two forks to break it apart.  When it's all shredded, add it back to the slow cooker and mix with the juices, onion and apple.

Fill the warm tortillas with the pork and top with slaw.


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