poblano pork

poblano pork tenderloin (aka poblano carnitas)

poblano pork

Juicy POBLANO PORK! Here we are back to Mexican food. What can we say, we eat it mucho and love it even more. This was a recipe we came up with last Thanksgiving holiday! Your taste buds can only handle so much turkey! Time to wake them up! Yep, turkey overload leads to the need for something simple and spicy for your mouth!

The best thing about this poblano pork recipe is how easy it is to toss together. It’s also super versatile to use with so many possibilities! Can you say #tacotuesday or shredded pork salads. How about some fried pork carnitas with a crispy fried egg up on top! You see where we’re going with this! Because who doesn’t need some quick protein all ready to go in a pinch. Another bonus, since it simmers away in the slow cooker, you get to smell it ALL DAY LONG! This way, your taste buds have been teased and are primed for an amazing meal! Make our TOMATILLO SALSA (shown in the picture drizzled on top) to pair along with this, it’s a super combo!

Do not let your local market confuse you. Sometimes poblano peppers are marked as pasilla pepper inadvertently. They are not the same thing. They are both peppers of course, but poblano are bigger than pasilla and a different pepper all together. A pasilla is dried, so ask your produce manager for POBLANOS!

You can manage the spiciness by adjusting how much of our SMOKEY SPICE RUB mix you use, before before searing the tenderloins. By giving them a good rub down before searing, the flavor just gets more intense while they cook. So don’t be too shy about rubbing it down, after all, your taste buds are gonna love it!

poblano pork tenderloin (aka poblano carnitas)

Recipe by MichelleCourse: low carb, Main Dish, Whole30Cuisine: Latin AmericanDifficulty: Easy
Servings

2

pork tenderloins
Prep time

15

minutes
slow cooker HOURS

6

minutes

Ingredients

  • 2 pork tenderloins

  • 3-4 tbsp smokey spice rub* (see link above)

  • 1 tbsp avocado oil

  • 1 red onion, diced up

  • 1-2 poblano peppers (preferably roasted but not necessary, here’s how me roast em‘)

  • 3-4 cloves of garlic, minced

  • 4-5 limes, juiced

  • 3 tbsp apple cider vinegar

  • 2 cups bone broth

  • 1 tsp fine sea salt

  • freshly ground pepper

Directions

  • Dry tenderloins well with paper towels, the dryer they are the easier time the spice mix will have sticking to them. Remove any silver skin that may still be intact.
  • Sprinkle tenderloins with approximately 1½ -2 tbsp spice mix and gently massage it into the meat and generously cover each one. If you want a little less spicy flavor, use more like 2 T for both tenderloins instead of 2 for each one.
  • In a large cast iron pan or dutch oven, melt avocado oil and sear all sides of each tenderloin til you have a great golden color.
  • Place both tenderloins in the crock pot and de-glaze pan with a little bit of the bone broth and pour liquid over the top of tenderloins.
  • Sprinkle red onion, garlic & poblano peppers all over the top of tenderloins. Pour in lime juice, apple cider vinegar and bone broth.
  • Sprinkle salt and pepper on top and set lid in place and cook on high in your crock pot for 6-8 hours.
  • When ready to serve, it will simply fall apart. Flake with a fork and you’re ready to go! Don’t toss the broth out! Serve some over the pork to keep it super moist and flavorful. If you’re going to store these tenderloins for a later use, pour the broth over the top of them in your container, let them cool a bit and then keep in the fridge until ready to use.

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