Shredded pork tenderloin seasoned with Asian spices and cooked until tender in a slow cooker is the shining star of this recipe. Add the complementing ingredients of black beans, shredded carrots, sliced cucumbers, a dash of spicy salsa and wrap it all in a tortilla and you have a winner. Oh, and did I mention that it’s incredibly easy to make? Yep, this is precisely why I keep coming back to this recipe.

This recipe was inspired by a blog that I subscribe to, Skinnytaste, which specializes in low fat and healthy recipes. I’ve tried this recipe a number of ways, both with two 1 lb pork tenderloins and also with just one 1lb pork tenderloin. Both ways work very well. Every slow cooker cooks at different times, so I’ve never needed more than 6 hours depending on the low vs. high temp used. My recommendation is to have a meat thermometer handy (USDA says pork is cooked w/ an internal temp at 145 degrees) so you can check about 4-5 hours in to see how you’re doing.

Otherwise, I followed the recipe as directed for the pork tenderloin, from the browning, to the slow cooker and then shredding at the end. The only small difference is that I drizzled a little bit of toasted sesame oil on at the end, which has a fantastic smoky flavor that really compliments the pork. In the past, I’ve made mushrooms to go with the recipe as well, but for this occasion I went off on my own to add shredded carrots, black beans, spinach, cucumber and a dash of salsa, all wrapped in a whole wheat tortilla. The end result is delicious, if not a little messy if you’re anything like me and always over stuff the taco. The carrot and cucumber add crunch, but also a hint of sweetness to combat the spice from the salsa and the pork.

The pork resting.

To try out this recipe at home, please visit the original recipe here on Skinnytaste. Buon Appetito!

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