Citrus rinds and aromatics infuse succulent pork in this hands-off dish. Pork tenderloin gets rubbery if overcooked, but the low heat of the slow cooker keeps the meat tender and gives it time to absorb flavor. I like to serve this dish with mashed potatoes and buttery green beans.

Nestling pork loin atop a bed of herbs and aromatics creates a steamy infusion of flavors, producing a juicy and mouthwatering result without the need for basting or rotating. Slice the loin into attractive rounds, for an impressive main dish.

1 orange
1 lime
2 lb. (900 g) pork tenderloin
1 teaspoon (8 g) sea salt
1/2 teaspoon (1 g) ground fennel seed
1/4 teaspoon (.5 g) black pepper
1 sprig rosemary
3 cloves garlic, skins removed
1 medium sweet onion, quartered
1/2 cup (120 ml) chicken broth

1. Use a paring knife to cut the zest off the orange and lime in thin strips, removing as much of the white pith as possible. After rinds are removed, juice the fruits and reserve.

2. Mix salt, pepper and fennel in a small bowl. Rub over the outside of pork.

3. Place zest of orange and lime, rosemary, garlic, and onion in 5-quart slow cooker. Pour in chicken broth and orange and lime juices. Set tenderloin on top, cutting in half if too long to fit.

4. Cover and cook on low for 4 hours and 30 minutes, or until internal temperature of meat has reached 145 °F.

5. Remove pot from slow cooker base and allow to rest for 20 minutes before slicing and serving. This is a crucial step in keeping the pork moist.

Pro Tip: To make a delicious sauce for the pork while meat is resting, strain liquid from the bottom of slow cooker into a sauce pan. Bring to a boil and simmer until reduced by half, which should take 8-10 minutes. Reduce heat to low and add 4 tablespoons of butter, one at time, stirring constantly.

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