I haven’t been shy about my love for all of AB’s recipes (for example our Christmas ham, gyro meat and a peach buckle). This one started out as a delicious grilled summer meal, but quickly morphed into a scrumptious year round crock pot meal. Extra bonus, we make it ahead and freeze it so it’s super simple to just pop into the crockpot!
1 whole pork tenderloin, approximately 1 pound
1/2 cup freshly squeezed lime juice (concentrate is also fine!)
1/4 cup honey
1/2 teaspoon garlic powder (we actually use regular minced garlic)
1 chipotle chile pepper in adobo sauce (out of the can, we use about three or four chipotles and half of the sauce)
From the original recipe we omit (but you can feel free to add!)
1 1/2 teaspoons kosher salt
1 tablespoon chopped fresh cilantro leaves
Place the lime juice, honey and garlic powder in a ziptop bag and shake to combine. Add the chipotle pepper (s) and squish together to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and squish to coat the tenderloin. At this point, we usually freeze this mixture together.
If not freezing, marinate in the refrigerator for 6 to 24 hours (we like overnight). When you’re ready to cook, dump the entire mixture into the crockpot, marinade and all. Cook on low for 8 to 10 hours. (Always double-check your specific crockpot settings for correct cooking times).
Like I said above, this is great year round. It’s just as good with a salad as it is over rice. Enjoy!
p.s. Summer 2016 update: without the chipotles in adobo sauce, our toddler eats this up! We just add the chipotles and adobo sauce to our plates.