Miso Orange Shredded Pork Tenderloin makes a largely hands-off high protein dinner that makes excellent leftovers!
With subtle miso flavor and citrusy-sweet orange, it's a winning flavor combination similar to Orange Braised Pork Shoulder.
Quick Look: Miso Orange Shredded Pork Tenderloin
⏲️Ready In: 3 Hours, 25 Minutes (15 prep, 3 hours 10 minutes cook)
🍽Servings: 6
🥗Nutrition: 280 Calories / 43g Protein
🥘Main Ingredients: Pork tenderloin, White miso, Orange juice, Orange zest, Tamari/Soy sauce
📋Dietary Notes: Gluten free, Grain free, Dairy free, Nut free
⭐Why You'll Love It: An easy high protein weeknight dinner that's mostly hands off, with a flavor-packed orange sauce!
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I've made several shredded pork recipes, from the classic Dry-Rubbed Pulled Pork to Cumin and Coriander Pulled Pork, but using pork tenderloin is a first for me!
A little leaner than the pork shoulder typically used in pulled pork recipes, tenderloin is ideal for high protein meals. Use for meal prep or feeding a crowd, served with rice or potatoes, roasted vegetables like Roasted Brussels Sprouts, or a bright salad like Orange Pecan Kale Salad with Citrus Tahini Dressing.
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Key Ingredients
Pork Tenderloin: Leaner than pork shoulder, pork tenderloin makes a great economical protein source.
White Miso: There are several types of miso - use sweet white miso or yellow miso.
Orange Juice: Fresh-squeezed orange juice is the way to go; you'll also need a bit of orange zest for this recipe!
Tamari/Soy Sauce: A few tablespoons of tamari or soy sauce create deeper flavor for the braising liquid and help make an excellent sauce.
See the recipe card for full information on ingredients and quantities.
How to make Miso Orange Shredded Pork Tenderloin
Similar to Easy Apple Cider-Braised Short Ribs or Barbacoa Brisket Tacos in Dutch Oven, you'll build flavor before popping everything in the oven!
Step 1: Season the tenderloins on all sides with salt and pepper. Heat a Dutch oven over high heat and sear the tenderloins on all sides for 1-2 minutes.
Step 2: Remove the tenderloins and reduce heat to medium-high. Add the olive oil, then the onions, garlic, and ginger. Saute for 5-8 minutes.
Step 3: Add the miso, orange juice, tamari, orange zest, and broth to a medium mixing bowl and stir until the miso has dissolved.
Step 4: Add the rice vinegar to the Dutch oven and scrape up any browned bits on the bottom of the pan. Pour in the miso mixture. Transfer the tenderloins back to the Dutch oven, making sure the braising liquid covers at least ¾ of the meat. If not, add water until it does.
Step 5: Cover and transfer to the oven. Braise at 325 degrees F for 3 hours.
Step 6: Transfer the Dutch oven to the stovetop and uncover. Use kitchen tongs to remove the tenderloins to a large heat-safe bowl. Shred the tenderloin with two forks.
Step 7: (Optional) If the braising liquid hasn't reduced much or you'd like to make it a little more saucy, bring the liquid to a boil over medium-high heat, then reduce to a simmer for 5-8 minutes or until the sauce has a thicker consistency. Remove from heat.
Step 8: Add the shredded pork back to the Dutch oven and stir to coat in the sauce.
Top Tips from Chelsea
Sear the meat. Don't skip this step! Not only does it help create juicy meat, the frond (browned bits) left over in the pot help to build flavor in the braising liquid.
Boost the orange. If you'd like a little more orange flavor, bump the orange juice up to ¾ cup or squeeze a little more juice over the tenderloin at the end.
Carnitas-style pork. After shredding, spread the pork shoulder out on a baking sheet, brush with a little of the braising liquid, and broil for 2-5 minutes to crisp up the edges of the pork. Be sure to keep an eye on it; tenderloin isn't as forgiving as pork shoulder!
Shredded Pork Tenderloin FAQs
The food safe temperature for pork tenderloin is 145 degrees F.
That said, you'll want this pork tenderloin to get a little higher (160-165 degrees F) so it's easily shreddable (as opposed to slicing it like in Balsamic Smoked Pork Tenderloin with Chimichurri).
Yes! While I am a total Dutch oven lover (here's my fave Dutch oven brand!), a slow cooker works similarly. You should be able to cook for 4 - 5 hours on low for shreddable pork tenderloin.
Low and slow usually works best, so I'd recommend cooking on low!
Honestly, I typically just use two forks or kitchen tongs! If you've cooked the tenderloin enough, it should shred apart fairly easily into long strands.
I'd definitely remove the tenderloins from the Dutch oven and shred in a separate bowl to prevent juices from splattering. This is also a great time to reduce the sauce down.
Sides to serve with Miso Orange Shredded Pork Tenderloin
Serve this shredded pork tenderloin over rice or cauliflower rice with a simple vegetable side dish like Simple Oven-Roasted Brussels Sprouts!
Did you try Miso Orange Shredded Pork Tenderloin? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.
Print📖 Recipe
Miso Orange Shredded Pork Tenderloin
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Braised
- Cuisine: American
- Diet: Gluten Free
Description
Wonderfully tender shredded pork tenderloin in a miso orange sauce makes an amazing gluten free and high protein meal prep idea!
Ingredients
- 2 ½ lbs pork tenderloin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons rice vinegar
- 1 large yellow onion, thinly sliced
- 2 tablespoons minced ginger
- 4 garlic cloves, minced
- 2 ½ tablespoons sweet white miso
- ⅔ cup orange juice
- 2 teaspoons orange zest
- ¼ cup tamari/soy sauce
- 2 cups beef broth
Instructions
- Prep pork. Season pork tenderloins all over with salt and pepper. Heat a Dutch oven to high heat and add the tenderloins, searing for about 1 minute on each side. The meat may stick to the pot - no worries; that'll help build flavor later! Remove the tenderloin to a plate or bowl and turn the heat down to medium.
- Cook aromatics. Add olive oil to the Dutch oven. Pour in rice vinegar to deglaze the pot, scraping up any browned bits on the bottom. Add the onion, ginger, and garlic, cooking for 5-8 minutes or until onion is translucent and ginger and garlic are fragrant.
- Prepare braising liquid. Meanwhile, whisk together orange juice, miso, tamari, and broth in a medium bowl.
- Cook tenderloin. Pour the orange mixture into the Dutch oven and nestle the tenderloin back into the pot. Make sure the liquid is almost submerging the tenderloin. Cover and transfer to the oven. Cook for 3 hours at 325 degrees F, or until the pork tenderloin registers at least 160 degrees F on an instant-read thermometer.
- Shred pork and reduce sauce. Remove tenderloin from the pot and shred with two forks. Meanwhile, set the Dutch oven over medium heat and simmer for 8-10 minutes, stirring occasionally, until liquid has reduced by about half, to a thicker sauce. Taste the sauce and add a splash or orange juice or a teaspoon or two of sugar if it tastes too salty. Add the tenderloin back to the pot and stir to coat in the sauce.
Notes
- To adapt for a slow cooker, I'd still sear the pork tenderloin and sauté the onion and garlic. Otherwise, Follow the instructions as above and cook on LOW for 4-5 hours or until the pork tenderloin reaches at least 160 degrees F and shreds easily with a fork.
- The finished miso orange pork tenderloin will keep in the fridge for up to a week. Otherwise, you can freeze for up to 2 months.
- If the finished sauce seems salty, add up to ¼ cup more orange juice or a couple teaspoons of sugar to balance it out.
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