Crock Pot Orange Jalapeño Pork Tenderloin Tacos



  • 1 pork tenderloin, rinsed and patted dry
  • 1 orange, zest and juice
  • 2 limes, zest and juice
  • 4 cloves minced garlic
  • 2 jalapeños, sliced (seeds removed if you wish)
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • red pepper flakes
  • 1/4 cup, plus 1 tablespoon olive oil
  • 1 cup orange marmelade


  1. Rinse and pat dry pork tenderloin.
  2. In a small glass bowl mix salt, pepper, oregano, cumin, onion powder, and red pepper flakes. Rub onto pork.
  3. Heat 1 tablespoon olive oil and brown pork on all sides. Place pork into crock pot or place crock pot insert back into base of crock pot.
  4. Zest and then juice the limes and orange.
  5. In large glass measuring cup, add 1/4 cup olive oil. To the olive oil, add orange marmalade and whisk together. Add juice of limes and orange to measuring cup.
  6. Place minced garlic into measuring cup, along with zest of limes and orange and red pepper flakes. Whisk again.
  7. Pour over and around pork, adding jalapeño slices on top of tenderloin. Set crock pot to high for 4 hours or low for 8 hours.


Until next time, Kris