Ingredients
- 2 pounds pork tenderloin
- 1/2 cup honey
- 1/4 cup grated Parmesan cheese
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon chili flakes (optional for a bit of heat)
Feel free to experiment with substitutions based on what you have on hand. For example, maple syrup can replace honey for a different sweetness, or Pecorino Romano could stand in for Parmesan if you’re feeling adventurous.
Instructions
- In a small bowl, mix together honey, Parmesan cheese, soy sauce, olive oil, garlic powder, onion powder, salt, pepper, thyme, and chili flakes. This will be your marinade, a symphony of flavors that reminds me of the way my Abuela would effortlessly combine spices by intuition, much like her famous sopa de fideo.
- Place the pork tenderloin in the slow cooker, and pour the marinade over the meat. Turn the pork to ensure it’s well-coated. The slow cooker is my modern-day cauldron, capturing those deep, rich flavors without me having to hover over the stove.
- Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours. You’ll know it’s ready when the pork is tender and easily shreds with a fork, a trick I picked up while watching my mom perfect her Sunday roasts.
- Once cooked, remove the pork from the slow cooker and let it rest for a few minutes before slicing. This resting period allows the juices to redistribute, ensuring every bite is succulent and flavorful.
- For an extra layer of flavor, I sometimes reduce the cooking liquids in a saucepan over medium heat until slightly thickened, then drizzle it over the sliced pork. It’s a step that my husband Marco insists elevates the dish to restaurant quality.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International