Prep 5 mins
Cook 2 hrs
I found this recipe and tweaked it a little This is great for a pot luck and served on hawaiian rolls with a creamy coleslaw.
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- kosher salt
- fresh ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 cups low sodium chicken broth
- 1⁄3 cup ketchup
- 1⁄3 cup apple cider vinegar
- 1 tablespoon apple cider vinegar
- 2 tablespoons molasses
- 1 lb pork tenderloin (about 1 pound, cut into 4 pieces)
- 1 tablespoon whole grain mustard
- Brown the Pork Tenderloin in the vegetable oil. Then place all of the ingredients with the tenderloin into a slow cooker and cook for several hours until it is fork tender. I take the meat out to my cutting board and start pulling it apart using 2 forks. Then I return the meat to the crock pot and cook for another hour on low.
We really enjoyed the pork tenderloin prepared this way. It was so flavorful and tender, it almost melts in your mouth. It was easy to make, smelled wonderful while cooking and didn't disappoint when cooked. It tastes as good as it smells and made for an excellent meal served with coleslaw and dill pickles. Thank you for sharing a recipe that I will make again. Made for Pac Spring Safari 2013.