Crockpot Cuban Style Pork Tenderloin

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Crockpot Cuban Style Pork Tenderloin – the most tender and delicious meat you’ll ever have with delicious Cuban flavors.

Crockpot Cuban Style Pork Tenderloin
One of the best $15 purchase I ever made was my crockpot. I resisted for a long time buying one, never seeing the need for one, or just being my usual stubborn self. But am I glad I broke down and bought one. Even as I was buying it, I wanted to buy the cheapest there was, still thinking it was going to be one useless purchase and $15 wasted. Well I was wrong! From day 1, my crockpot and I have had a beautiful relationship. It’s like it was meant to be. We have pretty much been inseparable my crockpot and I.

I have to tell you that I love cooking with pork tenderloin. Many times you’ll find a really good deal on it at the grocery store and I buy lots and freeze it. But besides getting a good deal on it, I just love the meat, it’s so versatile, I’ve used it in roasting, I’ve used it in stews, it’s simply amazing and it’s a nice lean meat, so if you’re trying to be healthier this meat is for you.

This recipe of Cuban Style Pork Tenderloin is so easy, it took me less than 5 minutes to put all the ingredients in the crockpot. And the beauty of using a crockpot is you basically dump all the ingredients in there, turn it on and forget about it for a few hours. Can’t get any easier. These flavors here though are amazing, orange juice, lemon juice, soy sauce and garlic. Mix all these together and cook the pork in it for a few hours, you’ll get such a delicious pork meat, you’ll thank me. The sauce was so good, I even made a little gravy with it after and poured it over the meat. It’s so good, it’s insane. You can either shred the meat when it’s done, or easily cut it into slices and serve it over some mashed potatoes or even make some sandwiches with it.

It’s out of this world! You gotta try this, trust me!

Crockpot Cuban Style Pork Tenderloin

5.0 from 2 reviews
Crockpot Cuban Style Pork Tenderloin
Prep time
Cook time
Total time
Serves: 6
For Crockpot Cuban Style Pork Tenderloin
  • 2 lb pork tenderloin
  • ¾ cup orange juice
  • 3 tbsp lemon juice
  • ½ cup chicken broth or vegetable broth
  • 2 tbsp soy sauce
  • 5 cloves garlic, minced
  • 1 tsp dried oregano
  • salt and pepper to taste
For Gravy
  • 2 cups of remaining sauce
  • 2 tbsp butter
  • 3 tbsp flour
  1. Cut the pork tenderloin in half so that it fits in your crockpot, if it already fits, no need to cut it in half.
  2. Mix all other ingredients together, and pour this sauce in the crockpot and set the pork tenderloin in the crockpot. Set on high and cook for 3½ hours or on slow for 5 to 6 hours.
  3. To make the gravy strain the remaining sauce. In a small sauce pan, melt 2 tbsp of butter and add about ½ cup of the sauce and the flour. Quickly whisk and after it thickens add remaining sauce and whisk and cook until sauce thickens, about 3 minutes. Serve over pork.


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  1. Alison says

    Just wondering if I could use a frozen pork tenderloin. I would love to try this recipe, but with work, I’m gone for 12 hours and don’t want the pork over cooked.

  2. Carole says

    Made this the other night, it was fabulous! Even better for left overs the next day.
    Like someone else mentioned, I also just made the sauce in the crockpot after taking the pork out. Just turned it onto high.

  3. Ayrn says

    Trying this now but think the ingredients are off as how can there be 2 cups I remaining sauce to make gravy with? There’s barely any sauce to begin with. It’s barely covering half of the pork. So confused. :-(

    • says

      There’s plenty of sauce from the orange juice and chicken broth, but use whatever is left, there should be plenty.

  4. says

    My husband does not like soy sauce. However, he thought this pork was out of this world. I thickened the gravy right in the crockpot and it turned out great. This was a 10 star for us! Thanks Jo. I love your blogs!

  5. Webster says

    I used two center cut pork loin filets (total 3 lb) that had been packaged in a lemon garlic marinade, so I omitted the lemon juice and garlic, and increased the rest of the ingredients to accommodate the larger amount of meat. Even though an unrelated household situation meant that I left the meat in much longer than I planned, there were no complaints. And very few leftovers!

    I used a 6-qt crock, which left room between the filets and had about 40% of the meat sticking out of the sauce. I wonder how it would have been in my smaller crock, with the filets squeezed together by the sides and the sauce completely covering the meat.

    Maybe I’ll try that next time — and based on the results, there WILL be a next time!

  6. Ruth says

    Made this tonight and it was delicious & easy … and all gone! Love the fact that I can easily print out the recipes. Off to try the Simple banana cake … I always seem to be drooling when I come to your website … its must be the great pictures and tasty recipes! Ruth

  7. says

    I wanted to thank you for posting Cuban style Pork Tenderloin. I made this tonight for my family and every one was loving it. Oh my gosh so tender! Can’t wait to try more of your recipes. Thanks again, Cammie.

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