For the pork:
1 (2-3 pound) pork tenderloin (you might need two)
2 liters (about 8 cups) of apple cider, divided (you can use apple juice too)
1 cup of ketchup
1 tablespoon mustard
2 tablespoons Worcestershire sauce
For the quinoa:
salt and pepper
Extra Virgin Olive Oil (EVOO)
1 cup of quinoa, rinsed under cold water and then drained
1 1/2 cups chicken stock or water
In your slow cooker, place your tenderloin(s) and 6 cups of apple cider. Cover and cook on high 6 to 10 hours (the longer, the better).
About 30 minutes to an hour before you’re ready to eat, remove the lid from the slow cooker and pull the meat out and into a bowl (it will be so tender and fall apart immediately). Drain all of the liquid from the slow cooker. Place the meat back in the empty slow cooker and shred up all of the meat with two forks. Next, add your ketchup, mustard, Worcestershire sauce and remaining two cups of cider. Cover and cook on low another 30 minutes to an hour.
Meanwhile, if you want to serve this over Quinoa, add your rinsed quinoa and chicken stock to a small pot over medium-high heat and bring to a boil. Once it begins to boil, cover and reduce heat to low and simmer another 15 minutes. Do not remove the lid while it’s simmering. After 15 minutes, remove the lid and fluff with a fork. Drizzle in just a tiny bit of EVOO or a tablespoon of butter and a nice pinch of salt and pepper.
Serve your shredded pork tenderloin straight from the slow cooker over quinoa.
This meal just screams autumn…in the best possible way.
And the leftovers are even better :).