Asian Pork Tenderloin with Ginger Glaze (Slow Cooker)

An easy and healthy slow cooker pork tenderloin recipe with Asian vibes and a ginger glaze that gets caramelized under the broiler. Bring on the crusty topping. 

Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) from The Food Charlatan

Today Charlotte was dropped off at home from a playdate at a friend’s, and as we’re eating lunch she says, “Mom, you never got dressed!”

“What! Yes I did!”

“No, you didn’t.”

“I took a shower! I put on makeup!”

“Well you look the same.”

THANKS A LOT CHARLOTTE. Sometimes living with a 3-year-old is all you need to keep your ego in check. Although to be fair, I probably needed an ego check after The Autograph Incident.

Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) from The Food Charlatan

Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) from The Food Charlatan

Also, to be even more fair, I’m sick right now, so when I say “I got dressed” I mean that I got out of the shower and put on a whole different pair of yoga pants. Here I come, world.

One time my sister-in-law Sandi didn’t have her usual glasses on, and one of her kids asked why she had to wear them all the time. She explained that she has an astigmatism that makes it impossible to wear contacts. Her son replied, “Well that’s too bad. You look better without them.”  ZING. For the record, Sandi, I like your glasses.

Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) from The Food Charlatan

Have you guys tried out my Brown Sugar Balsamic Pork Tenderloin? It’s a reader favorite here on the blog. It’s a slow cooker, no-fail kind of recipe. I make it all the time, especially when we are having company for dinner. It’s so easy yet seems impressive.

I wanted to change it up, so I made this version to go with the Asian Cauliflower “Rice” I posted on Wednesday. I’m really loving the addition of ginger to the glaze. It’s just as easy as the original recipe, only a few more spices called for in the rub.  A healthy entree for all us healthy people in healthy January!

 Do you guys give up? Or are you thirsty for more?
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Asian Pork Tenderloin with Ginger Glaze (Slow Cooker)

Yield: Serves 6

Recipe by The Food Charlatan


    For the rub:
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1/2 teaspoon powdered cloves
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 pounds pork tenderloin
  • For the glaze:
  • ½ cup brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup rice vinegar (or white)
  • ½ cup cold water
  • 2 tablespoons soy sauce
  • 2 teaspoons fresh ginger, minced
  • fresh cilantro, to garnish
  • lime wedges, to garnish


  1. In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
  2. Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.
  3. 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.
  4. Cook on low for 6-8 hours, then preheat your broiler.
  5. 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.
  6. Set over medium heat and stir until mixture thickens, about 4 minutes.
  7. Remove from heat and stir in minced ginger.
  8. Line a baking sheet with aluminum foil and spray with nonstick spray.
  9. 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.
  10. 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.
  11. Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower "Rice."


If you are in a time crunch, you can use the cooking method found on this post for BBQ Pork Tenderloin Wraps. It will take about 30 minutes. Then continue with the broiling step. The meat will not be quite as tender, but I've tried it this way and it was still delicious.

Asian Pork Tenderloin with Ginger Glaze (Slow Cooker) from The Food Charlatan

Before broiling, after broiling. Gingery crust. It’s a happy thing.

This pork is great served with rice or potatoes, but I particularly love eating it with this Asian Cauliflower “Rice”:

Asian Cauliflower Rice from The Food Charlatan

Today’s recipe is adapted from this AMAZING Brown Sugar Balsamic Pork Tenderloin:

Brown Sugar Balsamic Pork Tenderloin from

Cuban Mojo-Marinated Pork: << have you seen the movie Chef? This is the recipe for the meat in the Cubanos.

Cuban Mojo Marinated Pork from The Food Charlatan

Here’s another Asian-inspired recipe I posted last summer– you can bake it in the oven if your grill isn’t out. Grilled Pork Tenderloin with Peanut Lime Sauce:

Grilled Pork Tenderloin with Peanut-Lime Sauce from The Food Charlatan

BBQ Pork Tenderloin Wraps: (this is a fabulous 45 minute meal)

Barbeque Pork Tenderloin Wraps

Pork tenderloins from around the world:

Sweet and Spicy Pork Tenderloin from Mel’s Kitchen Cafe
Garlic Balsamic Crusted Pork Tenderloin from Lauren Kelly Nutrition
Roasted Chili Maple Pork Tenderloin from Aggie’s Kitchen





  1. says

    Girl, I live in my pjs. My hubby always claps when I put on “real” clothes. Now he’s counting the ratio of pj days to “real” clothing days. There’s no way I’m destroying my good clothes with bacon splatters, so I wear pjs. Yeah, I had someone tell me that I look better without my glasses a few weeks ago. Um, I can’t see without them! Let’s talk about this pork. OMG, this pork is sinful. That glaze rocks my world. Pinned.
    Jennie @themessybakerblog recently posted…Avocado, Tomato, and Sliced Egg ToastMy Profile

    • says

      Hang on, how come no one claps for me when I put on real clothes?? Eric are you reading this?? And good point with the bacon splatters. I mean, aprons are so last season, PLUS who doesn’t want to bring the sweet scent of bacon grease to bed with them?

  2. says

    hahah that sounds like something my three year old would say. clever little buggers!
    the second I saw this, I new it would be happening. then my husband walked in and says ‘woah, that looks amazing, you should bookmark that” so yah, this looks and sounds incredible!
    Alaina {Fabtastic Eats} recently posted…Life Lately!My Profile

  3. says

    Wait, yoga pants are real pants? Cause I started mat leave at the end of November and I don’t plan on wearing anything other than yoga pants until February 2016 when I return to the world of working women. Also, I totally missed The Autograph Incident so I had to go read it! You should probably consider selling your used cookware on Ebay. ALSO, this pork looks amazing!
    Ashley | The Recipe Rebel recently posted…{Light} Chicken with Basil Cream SauceMy Profile

    • says

      Haha I’m totally putting up my used cookware on ebay!! “Used by the food charlatan–that’s right, she didn’t know what she was doing, so you definitely want her old kitchen items” ha!!

    • says

      Hey Cynthia! No, I haven’t tried this with chicken, but I can’t see why it wouldn’t work out. You probably won’t need to slow cook it as long, maybe more like 4-5 hours? Let us know how it turns out!

  4. says

    Aw, kids say the funniest things…they have no filter! Mine is 1 so all he says is uh-oh and da-da, but I can tell he has a LOT to say, so it should be pretty fun when he gets talking! This pork tenderloin looks amazing, I’ve never tried making it in the crock pot before, but will have to give it a try! Love that ginger glaze!
    Denise | Sweet Peas & Saffron recently posted…SECRETLY HEALTHY DOUBLE CHOCOLATE MOCHA MUFFINS, AND A GIVEAWAY!My Profile

  5. Maryellen says

    This looks delish and I really appreciate the link for print-ready recipes. I’ve cut carbs out my diet as much as possible and am really looking forward to making the Cauliflower rice side.

  6. Courtney says

    I just made this pork last night along with the Asian Cauliflower rice as the side dish. It was out of this world!! I’m not joking. I even debated about licking my plate clean, however I finally opted out of that idea as it’s not proper etiquette in front of the kiddos. My husband who hates vegetables (like NEVER eats them) went back for seconds for the cauliflower rice. I also have a very picky 5 year old (I usually have to struggle with to try new things) who loved the pork as well. If you have not tried this recipe yet what are you waiting for? You will NOT regret making this. This recipe is a keeper for sure and I will be sharing with my friends. Pinned! Love, love, love this!!! Is tomorrow night too soon to make this again? lol ~ Thank you so very much for sharing this recipe with us Karen. It’s my new favorite!!

    I am going to try adding some edamame to the cauliflower rice next time, just for some added texture and crunch.

    • says

      Wow, rave review Courtney! I’m so happy you and your family loved this one so much! I’m loving the idea of putting edamame in the cauliflower rice, that’s a good idea. Thanks so much for coming back to comment! You rock.

  7. Lauren says

    I’ve got this in the slow cooker now! So excited that I had all the ingredients already, I’m excited for the glaze! I’ll let you know how it comes out!

  8. Erica KLine says

    HI there! I can’t wait to try your recipe and it looks delicious! I wanted your advice… What are your thoughts about searing it before going in the slow cooker? as to save the last step of broiling… You know, to get dishes out of the way before its finished? Just want your opinion as its your recipe, and you may know if it would be just as good or not…. I love cooking in the slow cooker or dutch oven, AS you can get everything prepped and cleaned before enjoying the meal… Anyway, great looking dish!!

    • says

      Hey Erica! Great question! Sadly I don’t think you would get similar results. The best part about this pork is that it comes out of the broiler with crispy edges. If you browned it before, the edges would be crispy, but then once you cook it in the slow cooker it would get soft again. If you don’t want to do the broil step, you could just serve the pork as it comes out of the slow cooker and top with the glaze. It would still be good, just not quite as impressive. Let me know what you end up doing and how it turns out!

  9. Jamie says

    This was amazing! I made it today and it was the best flavor I’ve ever had with pork! Thanks!! I will be making this many times again!

  10. Justine says

    The ingredients section calls for powdered ginger, and the recipe mentions adding minced ginger. I assume it should have been minced ginger the whole way through. Am I correct? This recipe sounds so good. My boyfriend and I are always looking for slow cooker recipes to help us out with our schedules. He is Chinese and we eat various Asian foods about 85% of the time. :)

  11. says

    Never cooked pork tenderloin this way but it’s time to try new pork recipes! The name of your blog is so amazing, you have sense of humor!

  12. Robert says

    I made this, along with the asian cauliflower rice, for my dinner group last night. It was delicious, and the rice was a huge hit as well. The timing on the slow cooker wasn’t going to work for me, so I had to just cook it in the oven. Still delicious and juicy, though!

    • says

      Awesome!! I’m so glad it worked out! I’ve made this in the oven too, it’s still quite good :) And dinner group? That sounds fun! Thanks for commenting Robert, it’s so good to hear from you :)

  13. says

    Hi Karen,

    Just wanted to let you know how amazing this was! I hope you don’t mind I raved about it on my blog this week! If you would like to read what I said, I mentioned you and your blog during my week 8 meal plan, dinner, day 4! I feel like we would be instant friends if we ever had the chance to meet in person! Thank you so much for sharing your recipe! I laughed when you said you were late to the blogging train, in that case I missed it all together, just started 8 weeks ago. Thank you again!
    Lauren recently posted…Progress updateMy Profile

      • says

        You are just the sweetest! Thank you for the encouragement! With the holidays it was super crazy. I ended up making up a meal plan on the fly when I was at the grocery store today between church and running to dinner with family! I am so looking forward to sitting down for my following blog week and looking at more of your amazing recipes to incorporate into my weight loss journey! God Bless!

  14. Meredith S says

    I have to be honest, I thought the pictures looked awesome, but I was afraid it would turn out too sweet or oddly flavored with the vinegar in the glaze. I WAS WRONG. It was amazing! AMAZING! I made this yesterday exactly as state in the recipe (though I did bring the glaze to a boil to help it thicken) and my boyfriend and I thought it was fantastic. Thank you so much for the awesome recipe! This was my first recipe of yours to try, but it certainly won’t be my last.

    • says

      I’m so happy it worked out for you Meredith! And props for trying a recipe you thought sounded weird. Sometimes I do that. And sometimes I have epic dinner failures. lol! Thanks for the comment, I love to hear this!

  15. Stacy Blois says

    I made this for dinner tonight and it was amazing! It’s definitely going in our rotation. Thanks so much for sharing!

  16. Betty says

    It’s in the crock pot right now, I made the glaze ( yum) and am going to serve it over rice noodles with oven roasted garlic pea pods..all gluten free..thanks for the recipe..I will have to update on the taste later!

      • Betty says

        It turned out awesome, I ended up turning it into a stir fry with the noodles..added the roasted garlic pea pods, fresh carrots and then browned the meat with the glaze in the wok..just enough glaze leftover to cover the rice noodles.., the glaze will make a great marinate for pork, chicken or shrimp..I plan on using it for the BBQ!! thanks so much for sharing the recipe :)

  17. Cara says

    I can’t wait to try this, but I’ve only got 1lb of meat. You think it’ll be fine if I decrease the cook time in the crockpot by half? (& use my smaller crockpot?)

      • Jaclyn Anderson says

        I made this last night and instead of cooking it on low for 6-8 hours I cooked it on high for about 4-4.5 hours and it turned out great! You will need to add about a cup of water instead of 1/2 cup water, other than that everything else remained the same. This was one of the best meals I have made in awhile everyone loved it!! Thank you for the recipe, this will definitely become one of our staples :)

  18. Karina says

    I just made this recipe, it’s absolutely delicious!!! I can’t stop eating the pork while I’m cleaning the kitchen!!! Really I can’t stop! Thank you for the fabulous recipe!!

  19. says

    I know im behind the curve ball on this one but I just discovered your blog and decided to try this recipe. It. Is. Amazing. It’s been in my slow cooker for nearly 6 hours and I decided to shave a little bite off the end to test it out. Oh em gee. It’s fantastic. I can only imagine how good it’ll be when its glazed. I cook a lot. A lot lot lot. And this is quite possibly the best dry rub I have ever used. My husband is half vietnamese and I am going to serve this with pride to him and my inlaws (who are arriving in town tonight). Asian food, no sweat, let me blow your mind with this pork I whipped up today.. Can’t wait to try some more of your recipes!

  20. Andrea says

    I made this recipe yesterday, and it was soooo delicious. I am always cooking chicken so this was a welcome change. The pork was succulent and tasty. Will definitely be doing this again, especially for family lunches.

    Looking forward to trying more of your recipes. Thank you Food Charlatan.

  21. Donna says

    This is the first recipe of yours that I’ve tried and oh my goodness, it was delicious! So perfectly tender; the glaze was wonderful; and everyone in our family enjoyed it. Thank you so much for a great recipe.

  22. Marissa says

    I’m really excited to try this recipe. Is dark brown sugar okay for the rub and glaze? How about apple cider vinegar for the glaze? Is there a veggie side you suggest would go well? Thanks!

  23. says

    Omg!!! While this was cooking I was scared all I could smell was cloves…I was like I knew that was a lot… then when I put it all together the sauce the cilantro and lime BOOM. Best pork tenderlion recipe.!!!! Will make this again and again!!!

  24. John says

    I made this a few nights ago. When I passed the recipe on to my sisters the next day, the subject line read: “I want to make this every day for the rest of my life”!
    WOW, it was the most tender pork loin I have ever had and the flavor was amazing.
    The only changes I made were 1. I doubled the sauce recipe because most of the time when I follow a recipe I come up short on how much I wish I had. In this case the recipe was the correct amount, BUT I was very happy to have all that extra sauce to enjoy later.
    and 2. I did not have sweet chili paste in house so I used Hoisin sauce.
    And by the way, the associated recipe for cauliflower rice was just as good. I don’t think I will be making regular rice or quinoa anymore!

    • says

      So happy to hear you all liked it John! Good to know the hoisin sauce substitution, I will try that if I’m ever out of sweet chili sauce. Thanks for your review! And PS, long live cauliflower rice, stuff is life changing!!

  25. Maria says

    Hi – just had to write and tell you how much we enjoyed this recipe. I dreaded cooking my tenderloin when I found I was missing one of the key ingredient I needed to make my usual recipe this morning. I found this recipe on Pinterest. I was a little afraid it would be too sweet, but it wasn’t! My house smelled wonderful all day as it cooked. I will definitely make it again with cauliflower rice. Thanks for saving the day!

  26. diane says

    I LOVE this recipe- made it twice already and will again this weekend. Do you think adding vegetables to the crockpot while the pork cooks would effect the pork at all? I’m thinking of adding carrots and potatos just to have some veggies cooking at the same time.

    • says

      Hey Diane! I’m sure it would work fine to add veggies! I’ve never tried it but I can’t see how it would hurt. Let me know how it works out! I’d love to hear what you end up using!

  27. Angela says

    Looking forward to trying this recipe tomorrow. Do you know what changes I would need to make if I have a 4.5lb tenderloin. Thank you!

  28. Anna says

    Wowza!! Like others, my husband loved it! It’s a dish he is constantly asking me to cook for him. I actually need to double the recipe in order to insure there are leftovers for him to take to work. Thank you soooo much for posting the recipe. It’s our favorite!

  29. maureen says

    I am cooking this right now – after 2 hours I put the meat thermometer in and the temp reads 160! Yikes! I am cooking it on low. It is a 3 pound pork loin from whole foods that was tied together. I took the strings off – so now it is like 2 roasts that are 1 and a half pounds each. HELP! Company coming for dinner!!

    • says

      Hey Maureen! How did it turn out? The slow cooker cooks it low and slow so that it gets nice and tender, so I wouldn’t worry about it being up to temperature after 2 hours. I hope it was good!

      • maureen says

        The flavor was GREAT and it just fell apart! For me it was a little dry however, so the next time I make it ~ and I for sure will try it again ~ I would only leave it in the crock pot for about 5 hours on low. The other thing I think I would do is maybe scoop the drippings over it occasionally during the cooking process. Thanks for the recipe and the quick response. I am anxious to try some of your other recipes.

  30. Kris says

    I made this for dinner tonight-with one slight modification. As I was measuring out the spices for the rub the chili powder bottle fell out of the cupboard without the top. Oops! I don’t really know how much fell into the rub ingredients-maybe a tablespoon, maybe 3. Hmmmm . . . So it had a little bite to it but it was good! I think I had one small pork loin-about a pound, instead f 2 labs, but I didn’t halve the glaze or the rub. More is almost always better in my book. We loved it. Thanks Karen! Great recipe!


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