• Pat pork tenderloin dry with a kitchen towel or paper towels. Sprinkle meat on all sides with southwest seasoning blend.
• Add oil to a Dutch oven or deep skillet (choose one with a tight-fitting lid for later on) and warm over medium-high heat. Place tenderloins in skillet and brown on all sides, 2 to 3 minutes per side. Remove and set aside.
• To the same heated skillet, add optional bay leaf, onion, garlic, orange juice, lime juice, and chicken broth. Stir to scrape any bits from the bottom of the pan. Bring mixture to a boil and add pork back to skillet. Reduce the heat to low, cover pot and simmer tenderloins until tender, 50 to 60 minutes or until pork can easily shred.
• Remove tenderloins from skillet and set it aside. (Continue simmering the broth over low heat, as the shredded pork will be going back into the skillet to mix with the yummy broth and onions). When tenderloin is cool enough to handle, shred meat into thin strips using fingers, and add back to the skillet to mix with reduced cooking liquid reserve.

NOTE:

• The pork can be enjoyed as is or you can broil (on a foil-lined baking sheet) in the oven for 1 to 2 minutes to create crispy bits. Serve with tortillas, slaw, and sliced avocado.

For the Slaw:

• In a large bowl whisk lime juice, avocado or olive oil, mayo, honey, and southwest seasoning blend. Add coleslaw mix and toss to evenly coat vegetables. Serve immediately on top of pork or cover and chill in the fridge for later.