- 1 Pork Tenderloin
- 1 7oz Can Chopped Green Chile’s
- Garlic Powder
- Onion Powder
- Chile Powder
- Olive Oil
- Corn Tortillas
- Cheddar Cheese
In a large skillet add enough olive oil to just cover the bottom of the pan. Turn the burner onto medium-high heat. Put your tenderloin in the skillet and sprinkle very liberally with the garlic, onion, chile and cumin powders. As soon as you have done that, flip it over and sprinkle the other side also. Sear the tenderloin on all sides so it gets a bit crispy and dark brown. Once that is finished, put it in your crockpot on low heat. Dump the can of green chile’s over the top. Let it cook for 6-8 hours. Then shred it with 2 forks.
When you are ready to eat, heat a skillet over medium, covering the bottom lightly with olive oil. Add tortillas, cooking one at a time. Cook each tortilla on both sides until lightly browned. You may need to add more olive oil as you go.
Serve the shredded pork on a toasted corn tortilla with some shredded cheese.