The goal of this recipe’s creation was to reduce the amount of fat. You won’t even notice the fat because these are so tasty! Possibly converted into a quick bread as well. Bake the batter at 350 degrees F for 45 to 50 minutes in an 8 × 4 inch loaf pan.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 6 |
Ingredients
- 1 onion, sliced
- 3 pounds pork tenderloin
- 3 tablespoons minced garlic
- ½ cup orange juice
- 3 tablespoons red wine vinegar
- 1 lemon, juiced
- 1 tablespoon ground cumin
- 1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)
- 1 teaspoon salt
- 1 teaspoon ground red pepper
- 3 bay leaves
- 2 tablespoons grated lemon peel
Instructions
- Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
- Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 2 g |
| Sodium | 927 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Awesome. Really citrusy and onions soaked up all the finesse of the other ingredients. Def A rated Recipe. Too good! another pic! Pic in crock or pic on plate with black beans and brown rice…. Colours are great played.
Very good flavor and tender!
I followed the recipe with the exception of making more broth/juice. Delicious!
Easy and delicious.
I don’t think some people here know the difference between a tenderloin and a loin. If the recipe calls for a tenderloin, you should use a tenderloin, otherwise don’t give the recipe a bad review because you made such a large substitution. I made this today, and though a little dry by itself, once you mixed in some of the tasty, juicy onions, it’s sooooo good. A keeper. Might top it with cilantro next time.
Oh my goodness. Yes! Made it just as the recipe called for except I cooked it in the oven instead of slow cooker. I cooked it for 1 hour, covered with foil, at 350 then uncovered, basted with the juices, for 15 minutes longer at 400. Delicious and the leftovers make great sandwiches the next day.
What a great recipe, it smelled incredible simmering all day and tasted just as wonderful!! I used a well-trimmed 2 pound pork tenderloin, and adjusted seasonings for our taste (omitted salt and reduced cayenne to 1/2 tsp). I poured juices with onion over sliced pork, and served with mashed potatoes, veggies & crusty bread. So much flavor! Can’t wait to make this again!!
Really good and spicy. Moist and easy to put together. Followed directions exactly. Next time will try to thicken up the broth to make it more like a gravy instead of an au jus.
It was good. I had it 3 days later and it was just as good.
My family loves this recipe! Because tenderloin does not need long cooking, I generally cook in a 12” skillet, starting with browning the meat, then adding onions, sautéing until soft, then the garlic for 30 seconds, then the liquids and spices. About 10 minutes later, it is done! Very tender. Also I double the liquids and spices, because my husband could just drink the juice! This recipe is a keeper!
Really enjoyed the citrus with the vinegar.
My pork roast didn’t defrost in time for the slow cooker, so I cooked it in the oven with the recipe as is. It came out a bit tougher than it would have in the slow cooker, but the flavour was amazing. I reheated the leftovers the next day in a steamer over the remaining sauce and it was pretty tender. For anyone wanting to try this in an oven, I suggest you make twice as much sauce because you’ll definitely want more!. You can reduce it once the pork comes out of the oven and that way the onions will be lovely and soft.
EVERYBODY LOVED IT Lime juice instead of lemon juice No cumin Basil instead of bay leaf
I used a pork shoulder. Followed this pretty closely, except I added 1 Tbl of oregano and used lemon pepper. I slow cooked it for 8.5 hours to make shredded pork. For a twist – sometimes I throw in a small can of cubed pineapple, with the juice.
What a great recipe! It’s a huge hit! Followed exactly.
This was just OK. Too much citrus.
Very easy and very tasty.
This was delicious! I cut down the hot spices somewhat and it was still really spicy. Great with mashed potatoes to absorb some of the flavorful juices.
I made this as is, except for adding about 1/4 cup more orange juice. I was worried about the reviews regarding the cumin. When I first tasted it I thought it was super spicy and my husband would hate it, but he loved it. We both enjoyed it very much. Paired it with a cool salad and sides of black beans with garlic and green bell peppers, white rice and flour tortillas. Soooo good and even great the next day. We were still raving about it the next evening.
I made it for our dinner last night using 5 pound pork loin. The cumin was way too much., however I only put the seasonings on top of the pork that way if we didn’t like the seasonings we could just cut that portion off. The pork cooked for 6 hours and was perfectly tender.
I’ve never been able to properly cook a pork tenderloin. They’ve turned out dry and flavorless. But this one turned out really well. Even my children loved it. I did add a bit more broth and my loin was only 2lbs. I also reduced cooking time to about 4.5 hours. If I’d cooked it as long as recommended it would have been just as dry as my tenderloins always do. This is a really easy and delicious recipe that I will be adding to my monthly repertoire.