Cooking Instructions
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Step 1
Place the
Pork Tenderloin (1 pckg)
on a cutting board. Pat the tenderloins dry with paper towels. Using a pairing knife, insert the knife under the silver skin on the tenderloin and slice along the meat to cut away any silver skin on the tenderloin. Each tenderloin will have a small spot of silver skin.
Step 2
Once the silver skin is removed, cut the tenderloins into three pieces each for a total of six pieces of tenderloin.
Step 3
In a blender combine 2 cups of
Frozen Chopped Onions (1 bag)
,
Garlic (1 tsp)
,
Chili Powder (1/2 Tbsp)
,
Dried Oregano (1 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Kosher Salt (1/2 Tbsp)
,
Ground Black Pepper (1 tsp)
,
Apple Cider Vinegar (2 Tbsp)
, and
Olive Oil (3/4 cup)
.
Step 4
Empty any remaining frozen chopped onions into the bottom of the slow cooker. Top with the pork tenderloin pieces, then the sauce from the blender.
Step 5
Place the lid on the slow cooker and set it to cook for 8 hours on low or 4 hours on high.
Step 6
Once cooked, shred the pork tenderloins in the sauce and serve on
Small Corn Tortillas (as needed)
with your favorite toppings like
Fresh Cilantro (to taste)
and
Onions (to taste)
.
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