Lean Mojo Pork Tenderloin

• 

  3.5 lbs pork tenderloin
  ¾ cup EVOO
  1 T orange Zest
  3/4 cup Orange juice (reserve ¼ cup for cooking)
  ½ fresh lime juice
  1 cup cilantro, finely chopped
  ¼ cup lightly packed mint leaves, finely chopped
  8 cloves garlic, minced
  2 tsp dried oregano
  2 tsp cumin
  ½ tsp salt
  ½ tsp black pepper
  1 cup chicken stock (do not add to marinade)

  Add all ingredients (except chicken stock) to Ziploc and marinate overnight.  Remove pork from marinade discarding the extra marinade and place in slow cooker.  Add chicken stock to slow cooker and cook for 8 hours or until internal temperature of tenderloin reads 160 degrees F.  Remove tenderloin, place under broiler for 5-10 minutes or until top is of desired crispiness.  Remove from broiler, shred and serve.

  *To bake in oven rather than slow cooker, place tenderloin on a wire rack (on baking sheet) at 425 degrees for 35 minutes.  Reduce oven temperature to 375 degrees and bake an additional 1 ½ to 2 hours or until internal temperature of meat is at 160 degrees F.

  Nutrition Per 4oz(cooked) serving: 30gP|4gC|9gF|217cals*
  *Nutrition estimated based on a majority of marinade being discarded.

  

  
  
  October 22nd, 2017 | Jeremy Reid | No Comments |

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