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!
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Ingredients
- 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 in chipotle chile pepperadobo sauce (out of the can we use about three or four chipotles and half of the sauce)
- 1 1/2 teaspoons kosher salt We omit (but you can feel free to add!)
- 1 tablespoon chopped fresh cilantro leaves We omit (but you can feel free to add!)
Ingredients
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Instructions
- 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).
- If you can, flip it once, but if you can't it's ok.
- When you're ready to eat, remove the pork loin. Make sure to reserve the juices! We enjoy pouring it over rice to go with the pork.
My opinion:
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.