2 pounds pork tenderloin
1 orange, zested and juiced
1 lime, zested and juiced
1 teaspoon kosher salt
½ teaspoon ground fennel seed
¼ teaspoon ground black pepper
½ cup chicken broth
2 tablespoons soy sauce
1 medium sweet onion, sliced
1 cup chopped carrots
3 cloves garlic, skins removed
1 sprig rosemary
Using a sharp knife, trim off the tough silver skin on the tenderloin and set aside.
In a small bowl, add the zest of the orange and lime, salt, fennel and pepper to create the pork rub.
Rub the pork with the spices until it is well-coated all over.
In the slow cooker, place the onions, carrots, garlic and rosemary.
In a small bowl, combine the orange and lime juice, chicken broth and soy sauce. Pour over the onions in the slow cooker.
Place the spice-rubbed tenderloin on top of the onions, cutting it in half if it is too long to fit.
Cover and cook on high for 2 to 2½ hours, or until the meat has reached an internal temperature of 145 degrees Fahrenheit.
Remove slow cooker pot from base. Allow tenderloin to rest in pot for 20 minutes.
Slice into attractive rounds and serve.