Sweet Asian Pork Tenderloin with Soy Glaze (Slow Cooker)

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Sweet Asian Pork Tenderloin with Soy Glaze (Slow Cooker)
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Sweet Asian Pork Tenderloin with Soy Glaze (Slow Cooker)

Added by: on Oct 30th, 2015
This is my favorite slow cooker dish for the moment. This recipe and picture comes from a blog that I follow called The Food Charlatan (link below). I made a couple of small changes to the recipe after making it several time, such as cutting out the ginger and reducing the amount of sugar. I It is .. more >
Prep Time:
15 min
Cook Time:
7 h
Ready In:
7 h 15 min



Original Recipe Yield: 5 servings


  • 1 tbsp brown sugar
  • 1 tsp powdered ginger
  • 1/2 tsp cinnamon
  • 1 tsp garlic powder
  • 1/4 tsp ground cloves
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 lbs pork tenderloin
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1 tbsp cornstarch
  • 1/4 cup rice wine vinegar
  • 1/2 cup cold water
  • 2 tbsp soy sauce
  • 1 bunch green onions
  • 1 bunch cilantro
  • lime wedges for garnish
Nutrition Facts
Sweet Asian Pork Tenderloin with Soy Glaze (Slow Cooker)

Servings Per Recipe: 5

Amount Per Serving

Calories: 269

  • Total Fat: 4 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 118 mg
  • Sodium: 506.9 mg
  • Total Carbs: 16.8 g
  •     Dietary Fiber: 0.5 g
  •     Sugars: 13.6 g
  • Protein: 39.1 g

how is this calculated?

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In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.


Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.


Pour ½ cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.


Cook on low for 6-8 hours, then preheat your broiler.


While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.


Set over medium heat and stir until mixture thickens, about 4 minutes.


Remove from heat and stir in minced ginger.


Line a baking sheet with aluminum foil and spray with nonstick spray.


Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.


Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.


Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower "Rice."


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