Recipe by Amanda
"This dish has bright flavors and becomes incredibly easy too with the help of a slow cooker! I came up with this recipe with the flavors and style of cooking meat slowly, inspired by my friend from Cuba."
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red wine vinegar
grill seasoning (such as Montreal Steak Seasoning®)
ground red pepper
grated lemon peel
This was just wonderful! Smelled soooo good while cooking. I made exactly as written with a small exception, I had an individual bottle of OJ, just just threw the whole thing in, about 10 oz. I also cubed two sweet potatoes and added those to the crock, too. Pork was moist & flavorful, and the juices delicious over the pork. Loved this recipe! Thanks for sharing with us, arich01, it's a winner!
Havana Slow Cooker Pork Haiku: "Way too much cumin. (And I like that spice a bunch.) Masked other flavors." I used a pork loin (not tenderloin, which I don't like to do in the crockpot), and followed the recipe as directed, but the citrus taste didn't really shine, as all I could taste was cumin. The pork itself was good, tender, and had a nice flavor, but it was just a bit heavy on the cumin.
This was very good but I cooked it for 8 hours instead of 6 so it fell apart into shredded pork. Will be excellent for sandwiches tomorrow.
Very good, sweet and spicy. I shredded the meat and served in tortillas. I had to substitute with things I had on hand, but it still worked: boneless pork sirloin chops instead of tenderloin, apple cider vinegar instead of red wine vinegar, bottled lemon juice instead of a real lemon. I also added a bag of frozen grilled red and yellow peppers. Will definitely make this again!
What can I say - excellent. I always brown my roasts or tenderloins before putting them in the slow cooker, so that's the only thing I did differently. I browned it with a little flour and salt/pepper coating. Other than that nothing else so differently. Yummy!
I try to refrain from making too many alterations to a recipe, but sometimes you have to use good judgment when it comes to adding seasonings. Everyone’s tastes are different. For example, my husband likes cumin, but not a strong cumin taste. In my case, it’s lemon. I can tolerate a little bit of lemon, but not a lot. Then there's cayenne. Some can take the heat, some not. With all of that said, I really wanted to try something new with pork. I adjusted the cumin, grated lemon peel, and cayenne to a level that our tastes would accept. I also baked this in the oven with a watchful eye because tenderloins will dry out quickly if not cooked properly. After it was cooked, I thickened the pan drippings with corn starch and made a thin gravy for spooning over the top. Needless to say, this was absolutely amazing!
This was amazingly good and very easy. I followed the recipe exactly except to increase the orange juice to 1 cup and decrease the red pepper to 1/4 tsp. I used a little over 4 lbs of pork tenderloin, cooked it on low and it was done in a little over 4 hours. I served it with black beans (canned, I added a little onion, garlic and red wine vinegar) and brown rice. Delicious, fast dinner.
This was great and everyone loved it! I forgot to put the red pepper in, but really didn't miss it. Otherwise I made according to recipe. Served with Rice and steamed broccoli. Also had crushed, warmed pineapple to put on it. That brought it over the top. We plan to use the leftovers with corn tortillas, the pineapple, fresh cilantro for some amazing tacos. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Havana Slow Cooker Pork Tenderloin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
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