Havana Pork Loin
Author: 
 
Ingredients
  • 2 lbs pork tenderloin
  • 1 onion, thinly sliced
  • 7-8 garlic cloves, minced (used TJ pre-pealed)
  • ⅓ cup fresh squeezed orange juice
  • 3 tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp Celtic sea salt
  • 1 tsp pepper
  • 2 bay leaves
  • 2 tbsp coconut oil
Instructions
  1. Preheat 300F.
  2. Trim fat and tendon on pork loins.
  3. In your dutch oven, heat your stove on high, add 2 tbsp coconut oil and sear each side for about 2-3 minutes.
  4. Add onions on the sides.
  5. Pour in the OJ, red wine vinegar and then the olive oil.
  6. Then add salt, pepper, cumin and bay leaves.
  7. Cover the pot, transfer to the oven and cook for about 1 hour or until it reaches an internal temp of 150.
  8. Shred it all so the juices can soak in (you may have to cut it at first but as it cools, it will be easier to shred) and let it sit at least an hour.
Recipe by Stir It Up! at https://stiritup.me/havana-pork-loin/