What temperature is pork tenderloin done at?

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 ).

Can I adapt this shredded pork tenderloin for the slow cooker?

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!

What's the best way to shred pork tenderloin?

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.

Miso Orange Shredded Pork Tenderloin

Description

Wonderfully tender shredded pork tenderloin in a miso orange sauce makes an amazing gluten free and high protein meal prep idea!

Ingredients

Units Scale

2 1/2 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 1/2 tablespoons sweet white miso
2/3 cup orange juice
2 teaspoons orange zest
1/4 cup tamari/soy sauce
2 cups beef broth

Cook Mode Prevent your screen from going dark

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 1/4 cup more orange juice or a couple teaspoons of sugar to balance it out.