Slow-Cooker Pork Tenderloin

I had a pork tenderloin in the freezer and decided I wanted to use it to make Cuban Sandwiches. To cook the tenderloin, I used the same process I use for chicken breasts. The orange juice gave the pork great flavor. Because it cooked low and slow in the slow cooker, it was very easy to shred the pork with two forks to use on the sandwiches. My brother-in-law and I agree that this pork tenderloin really made the sandwiches!

Slow-Cooker Pork Tenderloin
Pork tenderloin
Salt
Pepper
Thyme
Garlic powder
Orange juice
1/4 cup butter


1. Sprinkle pork with next 4 ingredients. Place in slow-cooker. Pour in orange juice; add in butter. Cook at LOW for 6 to 8 hours or until done. Shred meat using 2 forks, if desired.

Cuban Sandwiches
1 loaf ciabatta bread, cut in half
Yellow mustard
1 (8-oz.) block Swiss cheese, shredded
1/2 lb. sliced ham
Shredded pork tenderloin
Dill pickle relish
Bread-and-butter pickle sandwich slices

1. Hollow out each half of ciabatta. Spread mustard on cut sides of bread. Sprinkle each half evenly with cheese. Spread dill pickle relish on one half; layer bread-and-butter pickles on other half. Top one bread half with ham slices; top other half with shredded pork. Put the halves together; wrap in aluminum foil.
2. Bake at 350° for 20 minutes or until cheese melts and sandwich is thoroughly heated. Cut into 4 pieces.