Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table. This recipe has become my go to for easy slow cooker meals..
This recipe is juicy, succulent with garlic and citrus and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work.
I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!
Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ.
A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.
2 tablespoons extra virgin olive oil
1/2 cup orange juice
1/2 cup lime juice
1/4 cup Coke
1 1/2 teaspoons salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon black pepper
7 cloves garlic , peeled and smashed
1 medium sweet onion , sliced thin
2 bay leaf
3 pound pork shoulder roast
Limes and Cilantro for garnish
In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.
Cover and cook on low for 8 hours.
Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season.
Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!
If you love French Onion soup, you will LOVE this French Onion Stuffed Pork tenderloin! This smothered pork tenderloin has all the great flavors of a French onion soup, plus juicy pork, and it’s made in one pan!
Seriously! Brian, my boyfriend said this meal made the Top Ten! It’s savory, it’s gooey, it’s rich, it’s easy, and it’s all done in one pan, which makes for easy clean up! I personally love cast iron so my 10 inch cast iron skillet is my go-to for one pan meals!
Grab your favorite oven-safe skillet, and let’s get started!
Preheat the oven to 350°F while you brown the onions and garlic. This will take about 20 minutes. You will use two onions, which may seem like a lot but trust me the onions will reduce as they cook. Cook the onions and garlic in an oven-safe, large skillet. The pork tenderloin will be going back in there. Be sure to keep the cooked onions warm by putting an aluminum tent over them while you prepare the pork loin.
Before butterflying the tenderloin, mix the oil, salt, pepper, and Italian seasoning in a bowl. You will rub this oil mixture on both sides of the tenderloin. To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat that will hold the flavor of the French Onion Stuffed Pork Tenderloin. Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it. Once the pork has been butterflied, rub both sides with the oil mixture.
Top the pork tenderloin with half of the cooked onions and half of the shredded cheese. Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients. Heat the same skillet that you used for the onions, melt 3 tablespoons of butter. Next, sear the pork tenderloin on all sides, rotate it about four times to get as much of the pork seared as possible.
Next, cook the pork tenderloin for about 15-20 minutes, making sure the internal temperature is at 145°F. Take the tenderloin out of the oven. Don’t worry, I did not forget about the rest of the onions and cheese. Top the tenderloin with both and broil for about 5 minutes, or until the cheese is melted and golden brown. Sprinkle with chopped parsley and Enjoy!
This recipe pairs great with my french onion risotto and a glass of Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.
Risotto recipe is at the bottom of this post.
3 tablespoons butter
2 yellow onions, thinly sliced
3 garlic cloves, chopped
1 tablespoon EVOO
Salt & Pepper
½ cup beef broth
1 pork tenderloin
2 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
2 cups shredded gruyere cheese, divided
3 tablespoons butter
Preheat the oven to 350°F.
In a large oven-safe skillet over medium-high heat, melt butter.
Add onions, drizzle EVOO over top, stir and saute for 5 minutes.
Add garlic, stir to combine and saute for 2-5 minutes
Add beef broth, stir and cook until the onions are browned and tender (approximately 15-20 minutes).
Transfer cooked onions to a bowl and tent to keep warm.
Butterfly the pork tenderloin.
Cover the entire cut of meat with plastic wrap and pound to an even 1/3 inch thickness.
In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork tenderloin.
Top the pork tenderloin with half of the cooked onions and half of the shredded cheese.
Tightly roll the pork tenderloin to completely enclose all of the fillings.
Using cooking twine, tightly secure the roll.
In the same skillet over medium heat, add the pork tenderloin to the pan and sear on all sides (about 3-5 minutes on each side). Turning the pork tenderloin a total of 4 times.
Transfer the skillet to the oven and cook for 15-20 minutes or until the pork tenderloin reaches an internal temperature of 145 °F.
Remove pork tenderloin from the oven.
Increase oven temperature to broil.
Top pork tenderloin with remaining cheese and onions and cook for 5 minutes or until cheese is melted and golden brown.
Slice and serve warm.
Sprinkle with parsley for garnish.
5½ cups beef stock
2 tablespoons unsalted butter
2 large onions, thinly sliced
2 cups Aborio rice
6 cloves garlic, minced
¼ cup Parmesan cheese
¼ teaspoon salt
Pinch black pepper
First, heat your stock in a pot until warm, and keep over low heat to make sure it is warm while you work – this helps the rice to better absorb the liquid.
Heat your butter in a large pot over medium heat. Add in your onions and cook for 15-20 minutes or so, stirring often, until they are golden brown and caramelized. Add in your rice and garlic, stir to combine, and then add in your ½ cup of stock. Stir often, you want to make sure that the rice doesn’t burn, stir until the liquid has been absorbed, then add in another ½ cup, stir, and when that liquid has also been absorbed, add in another ½ cup of stock. Continue to do this for another 18-20 minutes, until the rice is tender.
When your rice is ready, stir in the Parmesan, salt, and pepper. Taste and adjust seasonings as needed. Serve hot.
In the summer of 2013, I traveled to Europe with the best group of friends anyone could ask for and met new lifelong friends. It was an EPIC trip!
We started off in Germany, working at Girls Scout camp in Frankenkaserne. The first day of the trip I was introduced to Schnitzel, the inspiration of this dish!
A schnitzel is a thin slice of meat fried. Schnitzel can be made with pork, veal, chicken, beef or turkey. So use whatever meat you want. If you’re looking for a traditional German schnitzel, use pork.
The key to achieving the perfect Schnitzel is to pound the pork very thin, no more than 1/4 inch thick. The reason this is important is because you’ll need to fry it in butter at high heat for a short period of time to get that perfect crispy crust. Yes, I said “fry it on butter”. Trust me this is what gives it a rich crispy crust and juicy center.
First, marinate your pork chops for 30 minutes. Then place cutlets in a single layer on the cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
Set out three separate shallow bowls. In the first combine 1/3 cup flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.
Dip the pork into the flour, coating all sides.
Next dip the pork into the egg mixture, coating all sides.
Then coat the pork with the breadcrumbs. Tip: Do not press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. You may need to add more butter to the pan for each cutlet, keep an eye on the pan. I used a whole stick. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley.
4 boneless pork chops
salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup breadcrumbs
4 tablespoon butter
4 lemon wedges
Chopped Parsley for serving
½ Lemon, juiced
1 tablespoon coarse ground Dijon Mustard
¼ cup vinegar
Whisk all ingredients in a small bowl.
Marinate pork chops for at least 30 minutes.
Place cutlets in a single layer on a cutting board and cover with plastic wrap. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
Set up three bowls. In the first flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in bread crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley.