So I have started this new adventure with Insanity Max:30 and the meal guide for this new program encourages the same plan as 21 Day Fix! With 21 Day Fix, planning is KEY! That is one reason I LOVE this recipe, I used it for multiple meals. Also, being a teacher, I was able to cook the tenderloin overnight, shred before work, and keep on warm all day until I got home. Talk about a quick, after work meal.
1 lb pork tenderloin
1 bay leaf
1 1/2 cup water
Corn tortillas
Shredded cheese of your choice
For Sauce:
1 teaspoon of fresh or dried cilantro
1 large tablespoon of plain greek yogurt
A few shakes of cumin
1 teaspoon of almond milk or skim milk
For Rub:
Dash of chili powder (can add more for desired "kick")
1 teaspoon of cumin
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of sea salt
1 teaspoon of oregano
Combine the spices and rub well onto pork tenderloin. Add water to crock pot. Place pork tenderloin in the crock pot with the bay leaf and water. Cook on low overnight for 6-8 hours or until pork easily shreds. Shred the pork to desired consistency with a fork and leave in the crock pot on warm until ready to eat. (I cooked mine overnight, shredded before work then left on warm all day while I was at work!)
Sauce for taco: Mix together tablespoon of greek yogurt with milk, cumin, and cilantro. Stir until well blended and drizzle a spoonful over top of taco.
Place the tortillas on a plate and cover with a damp paper towel. Zap in the microwave for about 30 seconds to soften the tortillas. Top with pork, cheese and sauce and any other desired toppings. (I would stick with the basics for 21 Day Fixers.)
1 Red with pork
1 Yellow for two small corn tortillas
1 blue of desired cheese split between the two tacos
Sauce should not be used enough to count
I also used the leftover pork on a Flat Out bread pizza and that was wonderful as well.
