Shredded pork tenderloin seasoned with Asian spices and cooked until tender in a slow cooker is the shining star of this recipe. Add the complementing ingredients of black beans, shredded carrots, sliced cucumbers, a dash of spicy salsa and wrap it all in a tortilla and you have a winner. Oh, and did I mention that it’s incredibly easy to make? Yep, this is precisely why I keep coming back to this recipe.
This recipe was inspired by a blog that I subscribe to, Skinnytaste, which specializes in low fat and healthy recipes. I’ve tried this recipe a number of ways, both with two 1 lb pork tenderloins and also with just one 1lb pork tenderloin. Both ways work very well. Every slow cooker cooks at different times, so I’ve never needed more than 6 hours depending on the low vs. high temp used. My recommendation is to have a meat thermometer handy (USDA says pork is cooked w/ an internal temp at 145 degrees) so you can check about 4-5 hours in to see how you’re doing.
Cooking!
Otherwise, I followed the recipe as directed for the pork tenderloin, from the browning, to the slow cooker and then shredding at the end. The only small difference is that I drizzled a little bit of toasted sesame oil on at the end, which has a fantastic smoky flavor that really compliments the pork. In the past, I’ve made mushrooms to go with the recipe as well, but for this occasion I went off on my own to add shredded carrots, black beans, spinach, cucumber and a dash of salsa, all wrapped in a whole wheat tortilla. The end result is delicious, if not a little messy if you’re anything like me and always over stuff the taco. The carrot and cucumber add crunch, but also a hint of sweetness to combat the spice from the salsa and the pork.
Pork tenderloin resting
End result – yum!
To try out this recipe at home, please visit the original recipe here on Skinnytaste. Buon Appetito!
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