Pork Tenderloin Carnitas

Juicy and delicious, these healthy Pork Tenderloin Carnitas are fall-apart tender. Make delicious pork tacos or fajitas today with these healthy citrus-infused carnitas.

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• 🐖Ingredients
• 👨‍🍳How to Make Pork Tenderloin Carnitas
• 🍽️Serving and Leftovers
• 🖼️Step-by-Step Photo Instructions
• Recipe

Great tasting pork tenderloin carnitas infused with a spicy citrus flavor that are fall-apart tender and juice. A low-fat alternative uses chunks of pork tenderloin to replace the more traditional pork butt and no lard.

Easy to make by following the simple step-by-step photo instructions. It uses a Dutch oven to braise the pork than cook off the fluid to concentrate the flavors. And uses the fond from the evaporated spicy braising liquid to add extra flavor to the vegetables.

These carnitas will fit a healthy diet like a low-calorie or low-fat diet or even a low-carb keto diet.

It makes terrific pork tacos but has many other uses. Serve with refried beans and Mexican Rice. And it goes will with Pineapple Mango Salsa and corn chips.

Check out some other carnitas recipes, like Oven Baked Pork Carnitas, Crock Pot Pork Carnitas, or Chicken Carnitas AKA Carnitas de Pollo.

✔️Tips

• You must have a pan that is stovetop and oven safe. Also, it must clean easily, or you will not be able to clean it after this cooking technique. A Dutch oven with a baked-on porcelain coating is ideal.
• Orange juice and lime juice can be used for fresh fruit. Garlic powder and onion powder can be used, also.
• You can add other spices to the braising fluid.
• You can simmer the fluid off on the stovetop or use the oven. As the fluid goes away, the flavors concentrate and produce a wonderful fond in addition to the concentrated flavor in the pork.
• You should never waste a good fond. I use the remaining fond to flavor the vegetables.
• I used citrus flavors added to the carnitas. What you use is a personal choice, but the tenderloin absorbs flavor well.

🍽️Serving and Leftovers

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat.

Start with about 1 ½ to 2 pounds of pork tenderloin. I used one large, but two smaller ones would be okay—just a few more leftovers. Rinse and pat dry. Remove silverskin and extra fat. Cut into 1 ½ inch cubes.

Mince 1 jalapeno without seeds and 2 cloves of garlic.

Mixed pork, jalapeno, garlic, salt, pepper, cumin, and paprika. Mix well until the pork is covered.

Add 2 teaspoons of vegetable oil to a porcelain-coated Dutch oven over medium-high heat. When the oil is hot, saute the pork until well browned — about 10 minutes.

When pork is browned well, remove from heat. Add 1 ½ cup chicken broth and juice of one orange and one lime. Scrap the bottom of the pan to loosen up the built-up fond (browned bits and caramelized drippings on the bottom of the pan).

Place covered in a 325° oven (no need to preheat) for 2 hours undisturbed.

After 2 hours, increase the oven temperature to 425° and remove the lid. Cook another 20 minutes or so until all fluid is gone.

While the carnitas are finishing in the oven, cut up one green pepper, one red pepper, and one large onion and saute with 2 teaspoons oil over medium-high heat until tender and browning.

Remove the carnitas and if there is any fond in the pan, add the veggies and scrape the fond loss with a wooden spoon to get that taste.

Make pork carnitas tacos with tortillas with toppings of your choice. Or use in many other dishes.

Recipe

Originally Published July 7, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.