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.
One of the best $15 purchase I ever made was my crockpot
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!
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Crockpot Cuban Style Pork Tenderloin
Prep: 5 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 35 mins
Serves: 6
Ingredients
For Crockpot Cuban Style Pork Tenderloin
- 2 lb pork tenderloin
- 3/4 cup orange juice
- 3 tbsp lemon juice
- 1/2 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
Instructions
- Cut the pork tenderloin in half so that it fits in your crockpot, if it already fits, no need to cut it in half.
- 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 3 1/2 hours or on slow for 5 to 6 hours.
- To make the gravy strain the remaining sauce. In a small sauce pan, melt 2 tbsp of butter and add about 1/2 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.
Enjoy!
Nancy says
This is such an easy recipe to make and the results are really delicious. The meat was really tender and flavorful.
Tina says
I have a two pack of pork tenderloin (4.5 pounds)… If i use both in the crock pot, would i double the ingredients?
Nicole Beaulieu says
Yes! As long as everything fits comfortably.
Kim says
This recipe was a hit with my family…they loved it. I followed the recipe as it was spelled out and found it very refreshing and comforting at the same time. Served with potatoes and a green salad with a lime vinaigrette – great meal!
Joanna Cismaru says
So happy you liked it!
Sharon W says
Made this for dinner tonight, couldn’t have been easier! Used 2 3/4 lbs of pork tenderloin, kept all the other ingredients the same. Ended up with 2 1/4 cups of sauce, which I made into gravy on the stove top, per the recipe. Served it with Cuban yellow rice and sautéed cabbage. Thank you for a delicious and easy recipe, will definitely make again.
Joanna Cismaru says
My pleasure, glad you like dit!
Meg says
Chicken broth? Soup or stock?
Joanna Cismaru says
The stock, the ones you buy in cans or cartons.
Amalia Young says
Delicious and easiest to make! My husband, whose chosen role in the kitchen is that of my helper, totally made this recipe his own (except for making the sauce, as I didn’t quite trust him with that, haha). It really takes just five minutes to prep! He starts it in the evening, on low, and when we wake up the next morning, the house smells amazing. And the content tastes amazing, too! We like to shred it in the crockpot instead of slicing it. Granted, our presentation is not as refined, but the taste is the same. And, I agree with everyone else, the sauce is absolutely great so this step should not be skipped. It keeps the pork moist and has great flavors. We’ve taken this to a lot of potlucks and it’s always been a hit. We got asked for the recipe on multiple occasions. At home, we serve it with mashed potatoes or rice/risotto. One of our favorites! Thank you, Jo!
Joanna Cismaru says
Glad you like this, I’m making some pork shoulder in the crockpot this weekend, so stay tuned. 🙂 Not sure what, but it’s going to be some sort of pulled pork and then I want to make some burritos with it.
Mark says
Just the best! I subbed in Pineapple juice because that’s what I had on hand, and I added some Hoisin in with the soy because I felt like it. 6 hours later it was just melt in your mouth good. And I followed the advice of the commenters and cooked all the juices on high for some highly addictive gravy. Great stuff.
Joanna Cismaru says
Glad you liked the recipe!
Eric says
This was terrific! Im very critical, but this may be the best sauce I ever made. Definitely dont skip making the sauce. I felt like I eating this in my favorite restaurant. Thanks for the recipe that I will definitely will be making again.
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.
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.
jo says
Happy you liked it Carole! 🙂
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. 🙁
jo says
There’s plenty of sauce from the orange juice and chicken broth, but use whatever is left, there should be plenty.
Karen and Perry Finkle 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!
jo says
Thank you so much Karen, so glad you guys enjoyed it. 🙂
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!
jo says
Glad you liked it!
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
jo says
Hi Ruth,
So glad you liked it!! 🙂
Cammie 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.
jo says
Hi Cammie,
So glad you liked it, thank you so much for stopping by. 🙂