I got this recipe from my Sister-in-law (SIL).
Since I take care of my twin nieces a few times a week, I get to see what my SIL is cooking for dinner those nights. She’s a menu planning freak which might be why she’s DAYUM skinny. (But that’s a story for another day.) So it’s absolute torture when it’s crockpot night at her house b/c I’m smelling the deliciousness all day. Esp this one. I knew I had to have the recipe.
Oh and please excuse the paper plate. I was really hungry and didn’t bother with the fine china. lol
Makes 6 servings
Original recipe = 5 WW+ points / serving
CB’s changes in red = 13 WW+ points / serving
2 pounds pork tenderloin (I used 1.7lbs pork tenderloin)
Freshly squeezed juice of a large orange (about 1/2 cup)
Freshly squeezed juice of two limes (about 1/2 cup)
9 cloves garlic, peeled and smashed*
1/2 teaspoon kosher salt
1 tablespoon cumin
1 cup beef broth
12 whole wheat tortillas (+30 points)
romaine lettuce (0 points)
2 cups shredded fat free cheddar (+7 points)
1 medium avocado (+10 points)
cherry tomatoes (0 points)
6 tbsp reduced fat sour cream (+3 points)
Salsa (0 points)
* You can use less but I love me some garlic so I used all 9 and then some!
** This is what I used but you can use any combination of fixings. Just remember to add the points to the recipe and divide by the servings for your points/serving.
1. Put pork tenderloin at the bottom of the crockpot. Add orange and lime juice. Then salt, cumin and garlic. Pour beef broth over everything and cook on the lowest setting for 8-10 hours
2. Remove the meat from the crock pot, leaving any excess juice. Roughly chop the meat.
3. Serve in warm tortillas with your favorite fixings.
Husband rating: 4/5
He really liked this one but said the meat was a little bit dry. But that’s my fault. I don’t have a fancy shmancy crock pot that turns off automatically so by the time I got home, it had cooked for 10.5 hours which may have dried the meat out a little.
Wifey rating: 4/5