Havana Slow Cooker Pork Tenderloin

Awesome. Really citrusy and onions soaked up all the finesse of the other ingredients. Def A rated Recipe. Too good!another pic! Pic in crock or pic on plate with black beans and brown rice.... Colours are great played.

My family loves this recipe! Because tenderloin does not need long cooking, I generally cook in a 12” skillet, starting with browning the meat, then adding onions, sautéing until soft, then the garlic for 30 seconds, then the liquids and spices. About 10 minutes later, it is done! Very tender. Also I double the liquids and spices, because my husband could just drink the juice! This recipe is a keeper!

4.15.18 Oh yeah, this one’s the real deal folks. I live in Florida, have eaten a fair amount of Cuban food, and this is a very good recipe. And the fact that it’s “slow cooker” definitely is another plus for it. This is so easy, you don’t even have to brown the meat. Followed the recipe, and the only change I would make in the future would be to cut back the cumin just a little. The citrusy juice is reminiscent of mojo pork, but this certainly has its own identity. I had a smaller pork tenderloin, and it was overcooked (my bad) when I inserted a meat thermometer, but it didn’t matter, it still was plenty tender and juicy. Served with yellow rice and black beans, and Cuban Banana Casserole over vanilla ice cream for dessert. My hubby said he didn’t care what we had today for his birthday dinner, but I can tell you he was one happy man with this meal. Amanda, thanks for sharing your recipe, this one’s a definite keeper!

Way too much cumin. Don't use 1 full tablespoon or you will regret it! Maybe 1.5 teaspoon. Love the hint of citrus. Would go great with rice!