Ingredients
Pork:
2 1.5lb. Pork Tenderloins
¼ tsp. Red Pepper Flakes
½ tsp. Ground Coriander
1 tsp. Ancho Chili Powder
½ tsp. Oregano
¼ tsp. Garlic Powder
¼ tsp. Salt
½ tsp. Pepper
1 tsp. Cumin
½ large Yellow Onion
2 – 3 cups Chicken Stock
1 Tbsp. Olive Oil
Salsa:
2 Grapefruit
4 Oranges
2 Limes
❃❃Serves 4❃❃
Preparation
Slice onions.
Spice Blend & Pork
Combine red pepper flakes, coriander, ancho chili powder, oregano, garlic powder, cumin, salt and pepper. Rub on each pork loin and let refrigerate, covered, for at least 1 hour.
Add onion to a slow cooker.
After pork is removed from refrigerator add 1 Tbsp. olive oil to a non-stick skillet. Cut pork into 2-inch pieces and sear the flat sides in the skillet until browned. After browned remove and place in slow cooker. Once all pork is in slow cooker add enough chicken stock to come halfway up entire mixture. Try to lay pork in a single layer if possible.
Cook on low for 2 hours.
Citrus Salsa
Peel each piece of fruit by cutting off top and bottom and running a knife along each piece to remove skin and white pith. With a sharp paring knife supreme each piece of fruit, squeezing the oranges into mixture when done.
Assembly
Remove medallions from slow cooker and top with 1/3 of the salsa leaving the remaining salsa for serving.