Preparation time: 15 minutes
Cooking time: 6 to 8 hours
Pork tenderloin is a long, round cylinder weighing approximately 1 pound, which is perfect for halving. So, cook half (½ pound) and freeze the remaining half for another meal. It is best to use a small slow cooker—no larger than 4 quarts.
makes 2 servings
1. In a small measuring cup, whisk together the orange juice, vinegar, onion, garlic, oregano, cumin, and chile powder and have it ready by your cooktop to deglaze the skillet.
2. Heat the oil in a heavy, medium skillet over medium-high heat. Pat the pork dry with paper towels and season with the salt and pepper. Brown the pork on all sides in the skillet, about 8 minutes. Transfer the pork to the slow cooker. Add the orange juice mixture to the skillet and bring to a boil, scraping the skillet with a spatula to loosen the browned bits. Pour this mixture around the pork in the slow cooker.
3. Cook 6 to 8 hours on Low heat. Remove the pork from the slow cooker, cover, and let rest for 10 minutes. Slice into medallions and serve, drizzled with a little bit of the juices from the cooker.
Leftover Tenderloin: If you have any leftover pork from this meal, use it in the Green Chile–Pork Stew (see recipe).
Shredded Pulled Pork: Instead of slicing the pork, when you remove it from the cooker, shred and return to the cooker and allow the juices to moisten the meat. Use this delicious shredded meat in tacos, or serve over hot cooked brown rice, with a drizzle of the juices and a garnish of fresh chopped cilantro.
Per serving: 175 calories; 25g protein; 4g total fat; 1g fiber; 10g carbohydrates; 74mg cholesterol; 593mg sodium