2 lbs organic pork tenderloin
2 cups vegetable or chicken broth
1 medium yellow onion, finely chopped
1 habanero, finely diced
8 oz Mango Salsa (I use Trader Joe’s brand)
1 cup dried apricots, halved or quartered
1 tbsp minced garlic
2 tbsp sea salt
1 tsp black pepper
Crock Pot Preparation:
Place pork tenderloin into slow cooker, and cover with yellow onion, habanero, garlic, and dried apricots. Sprinkle salt and pepper evenly over dish. Pour salsa over pork and ingredients, followed by your broth.
-Add fresh-squeezed lime juice from 1/2 a small lime into slow cooker
-Add 1-2 additional habanero peppers for extra spice
On low heat, cook the tenderloin for 6-8 hours. Internal temperature of the tenderloin should reach at least 145 °F.
Serve with a wedge of lime and your choice of side! I recommend cilantro quinoa, or whole grain corn tortillas. This is also delicious atop spaghetti squash for those on a grain-free diet.
Dr. Kaley Bourgeois