These gluten-free slow-cooker pork tenderloin tacos are packed with spicy-sweet fall flavor!
It’s officially chilly out. And that means it’s time to bust out the slow cooker and all those favorite fall flavors. Here, pork tenderloin is accented by tangy cranberries that burst with juicy freshness, punched up by spicy chipotle, sweet apple juice, maple syrup, and warm hints of cinnamon and ginger. My first go at this recipe blew my expectations out of the water. The chipotle gives just enough heat for a kick, but the sweetness of the cranberry-apple mix mellows it right back out. And the spices make it feel like fall in every bite.
The pork tenderloin bathes in all that flavor with almost no effort, thanks to the slow cooker. If you don’t like a dish that needs a lot of babysitting, this one’s for you. When it’s done cooking, the tenderloin pulls apart easily, soaking up the juices, so each taco you build gets sweet, smoky, and tangy notes. The apple “noodle” topping brings crisp, fresh texture; the Greek yogurt-maple drizzle adds creaminess and pulls everything together.
This recipe transforms ordinary ingredients into something unexpectedly festive, which is exactly what you want when the weather turns colder and the holiday season starts coming into focus.
Chipotle peppers are a recipe game changer
Chipotle peppers in adobo sauce might not be something you regularly keep in your pantry, but I’m making a case that they should be. Chipotle peppers are simply smoked jalapeños, and they come packed in a rich, tangy sauce that’s incredible when used to flavor meat, beans, or even soups. The smoke is the first thing you’ll notice, then you’ll get a nice, deep heat that isn’t too harsh. In this recipe, the spice is the perfect complement to the sweetness of cranberries, apple noodles, and maple syrup.
I used to skip recipes that called for “just a little bit” of chipotles in adobo because I didn’t want to buy a whole can when I only needed a small amount. However, you can freeze what you don’t use! I dollop the leftovers into a small silicone ice cube tray, let them freeze solid, then pop them out and store them in a freezer-safe bag. That way, I always have some chipotles in adobo on hand.
How do I store leftovers?
Store the pork, sauce, and apple noodles in separate airtight containers in the fridge. The shredded pork mixture keeps for 3-4 days. The apple noodles will start turning brown after a day or so, so try not to make more than you can eat fresh. For longer storage, the slow-cooked pork alone freezes well in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Serving suggestions
If you’re feeling ambitious, try making your own Gluten-Free Tortillas to enjoy your tacos in. A side of Chipotle Cilantro-Lime Rice is an excellent accompaniment, or you could opt for Cilantro-Lime Cauliflower Rice instead. I also love an Apple Coleslaw on the side, which perfectly complements the apple noodles and flavor of the pork tenderloin.
Ingredients
For The Pork:
- 1/2 tablespoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Pinch of pepper
- 1 pound pork tenderloin
- 1 cup no-sugar added apple juice
- 2 cups cranberries fresh or thawed frozen
- 2 tablespoons pure maple syrup
- 1/2 tablespoon adobo sauce from a can of chipotle peppers in adobo
- Corn tortillas for serving
- Chopped green onion for garnish
For The Apple Noodles:
- 3 large apples spiralized with the 3-millimeter blade
- 1 tablespoon pure maple syrup
- 1/2 tablespoon cinnamon
- Pinch salt and pepper
For The Sauce:
- 1/4 cup plain nonfat Greek yogurt
- 1 tablespoon + 1 teaspoon pure maple syrup
Instructions
- In a small bowl, combine all the ingredients for the pork up to the pork tenderloin.
- Dry off the pork tenderloin with a paper towel and rub the spice mixture all over it, making sure to really press it into all sides so it's evenly coated.
- Combine the apple juice, cranberries, maple syrup, and adobo sauce in the bottom of a 5-quart slow cooker, stirring to mix well. Add the pork into the slow cooker, spooning the juices over top and really nestling the pork between the cranberries. Cover and cook on low for 7-8 hours, or until the meat is very tender and falls apart.
- Once the pork is cooked, transfer it to a cutting board. Using a potato masher, mash up the contents left in the slow cooker so that the cranberries break down, mix into the juice, and thicken the juices.
- Using two forks, shred the pork and transfer it back into the slow cooker. Mix to coat with the juices.
- Once the pork is shredded, mix the apple noodles with the maple syrup, cinnamon, and a pinch of salt and pepper in a small bowl. In a separate small bowl, make the sauce by stirring together the Greek yogurt with the maple syrup.
- Serve the pork on a tortilla, topped with the apple noodles, a drizzle of the yogurt sauce, and a sprinkle of green onions, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Delicious. The combination of pork with fresh cranberries is so tasty.
These look AMAZING and I am thinking of making them for my husband and my Christmas Eve meal. What would you serve with them??
Thanks again for another, obviously amazing recipe. You are always my #1 go-to recipe source.
These really are great! Thanks for reading. Check out our great selection of side dishes here: https://www.foodfaithfitness.com/category/side-dish/