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.
Once the silver skin is removed, cut the tenderloins into three pieces each for a total of six pieces of tenderloin.
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)
Olive Oil (3/4 cup)
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.
Place the lid on the slow cooker and set it to cook for 8 hours on low or 4 hours on high.
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)
Onions (to taste)