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…like the Saturday after! You know, when you’ve had just about as much turkey you can handle for the last several days and your taste buds just need to be woken up a bit! Yep, turkey overload leads to the need for something simple and spicy for your mouth!
The best thing about this crock pot pork tenderloin recipe is how easy it is to toss together and then just how versatile it is to use after, so many possibilities! Can you say #tacotuesday or shredded pork salads, how bout some fried pork carnitas with a crispy fried egg up on top! You see where we’re going with this, cause who doesn’t need some quick protein all ready to go in a pinch. Another bonus, since it simmers away in the crock pot, you get to smell it ALL DAY LONG! This way, your taste buds have been teased all day and are primed for an amazing meal! Be sure to make some of our tomatillo salsa 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 peppers…they are not the same thing. They are both peppers of course, but poblano are bigger than pasilla and a different pepper all together. The pasilla is a dried chile, so even though your market may have the poblano labeled as a pasilla, don’t be fooled. Take a look at the pictures at the bottom of this page and be sure to grab the dark green lovely poblano when you shop for this recipe!
The bone broth I use for this recipe is homemade chicken broth. I keep mine frozen in cubes in the freezer, so when I need some I have it on hand. For this recipe I literally tossed the frozen cubes right on top of everything else…they melted right away and add so much flavor to the broth this will create for you while it cooks.
You can manage the spicyness by adjusting how much of our smokey spice rub mix you use before searing the tenderloins, but by giving them a good rub down before searing, the flavor just gets more intense and seeps clear into the middle of them while then cook. So don’t be too shy about rubbing it down, after all…your taste buds are gonna love it!
poblano pork tenderloins
zesty slow cooked pork with just the right amount zestiness to wake up your taste buds!
- Dry tenderloins well with paper towels, the dryer they are the easier time the spice mix will have sticking to them.
- Sprinkle tenderloins with spice mix and rub 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 coconut 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 your 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.