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. Originally published January 9, 2015.
Table of Contents
- You will love this Slow Cooker Pork Tenderloin
- Pork Tenderloin Slow Cooker ingredients
- Asian Pork Tenderloin substitutions and additions
- How to make Asian Pork Tenderloin Marinade
- How to cook Marinated Pork Tenderloin in Slow Cooker
- How to serve this Pork Tenderloin Asian Recipe
- How to store Slow Cooker Pork Tenderloin
- Asian Style Pork Tenderloin FAQs
- More satisfying and easy pork recipes!
- Asian Style Pork Tenderloin (Slow Cooker) Recipe
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.
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.
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!
You will love this Slow Cooker Pork Tenderloin
I love slow cooker meals. I have a huge section of slow cooker recipes because I am not, shall we say, the best at remembering that dinner is a thing until everyone is already starving, ravenously crawling the kitchen like velociraptors who’ve just learned how to open doors.
This Asian-inspired pork tenderloin is perfect for my forgetful, preoccupied ways because I don’t have to do anything until the last 10 minutes before dinner. I just pull the pork tenderloin out of the crockpot, slap on the glaze, and throw it under the broiler. I can put rice in the cooker, do some frozen cauliflower rice, or steam some veggies, and dinner is done!
Pork Tenderloin Slow Cooker ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Brown sugar
- Ground ginger
- Ground cloves
- Cinnamon
- Garlic powder
- Crushed red pepper
- Pork tenderloin (2 lbs.)
- Cornstarch
- Rice vinegar
- Soy sauce
- Fresh ginger
- Fresh cilantro (to garnish)
- Limes (to garnish)
Asian Pork Tenderloin substitutions and additions
If you’re missing a spice for the rub, say, cloves, don’t worry about it–just leave it out. The flavors will still be great. If you prefer less salt in the glaze, you can substitute low sodium soy sauce. And if you’re missing rice vinegar, you can substitute apple cider vinegar. It’s the best swap with its similar sweet and salty flavor.
Looking for something a little different? The original version of this recipe is my Brown Sugar Balsamic Pork Tenderloin. It uses the same technique of cooking the pork in the crockpot before finishing it off in the oven. It has an even shorter list of ingredients in the rub and switches up the Asian inspired glaze with a balsamic glaze.
How to make Asian Pork Tenderloin Marinade
When you’re making pork tenderloin in the slow cooker, you don’t really need a marinade–or rather, the rub we’re putting on the pork before cooking it acts as a marinade. This is because the pork, with the rub on it, is in the slow cooker essentially “marinating” for several hours.
I take a simple combo of brown sugar, ground ginger, ground cloves, cinnamon, garlic powder, and crushed red pepper, mix it together, and rub it on the pork. The Asian inspired flavor profile gets completed with the glaze we’re putting on after it’s cooked, so don’t worry that you’re not seeing the soy sauce and rice vinegar in this step!
Before broiling, after broiling. Gingery crust. It’s a happy thing.
How to cook Marinated Pork Tenderloin in Slow Cooker
Here’s a quick overview of how to make this recipe in the slow cooker. Full instructions can be found in the recipe card below!
- 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.
- Cook on low for 6-8 hours, then preheat your broiler.
- Combine brown sugar, cornstarch, rice vinegar, water, and soy sauce in a saucepan.
- Set over medium heat and stir until mixture thickens. 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. Serve with remaining glaze on the side, and garnish with lime and cilantro.
How to serve this Pork Tenderloin Asian Recipe
I love making this pork tenderloin with some Asian Cauliflower “Rice.” No, of course it doesn’t taste like actual rice! But it is super delicious and pairs great with the pork.
If you’re thinking “No way!! I want real rice!!” ok, I got you, make this Coconut Jasmine Rice. It is the realest. And fills your house with an amazing aroma.
This pork would also be awesome with some Marinated Asian Cucumber Salad. Super easy to throw together.
An amazing option for a complete meal would be to make Easy Sesame Noodles with Spring Veggies! Or, you can also stir fry some veggies, fresh or from a frozen bag of mixed stir fry veggies. Always gotta get those veggies in there!
How to store Slow Cooker Pork Tenderloin
This pork tenderloin can be stored in the fridge for 3-5 days. The crust won’t stay crispy but it’s still got tons of flavor. It is a good one for meal prepping with some rice and stir fry veggies (like in the big bag in the freezer section at Costco).
I don’t recommend freezing this pork, though you technically can and it will be safe to eat. It’s just that you won’t get to experience that amazing crispy crust and the pork won’t maintain the ideal texture.
Asian Style Pork Tenderloin FAQs
Pork loin and pork tenderloin are actually quite different. Pork tenderloin is a very, very lean boneless cut of meat that is cut from the backbone area. It’s usually around 10-12 inches long and about 3-4 inches wide. Sometimes it’s sold in a 2-pack, but you might not realize that until you open it unless you read the packaging carefully. Pork loin is wide, flat, and can be boneless or bone-in. You can’t just substitute one for the other because they require different cooking methods to turn out tender and juicy.
When you’re cooking pork tenderloin in the crockpot, you want to avoid overcooking it. Pork tenderloin is a very lean cut of meat. After you’ve cooked it for 6 hours, you may want to temp it to make sure you’re not going way overboard. Once the pork hits 145 degrees, you’re done! Cooking it for a longer time is not going to benefit it.
No, meat never needs to be covered in liquid in the slow cooker. The heat is low enough that the juices from the meat you’re cooking will keep it from burning. We’re adding a small amount of liquid here because the pork tenderloin is very, very lean and doesn’t release as much fat or liquid as other meats.
More satisfying and easy pork recipes!
Brown Sugar Balsamic Pork Tenderloin << this is the recipe that inspired today’s Asian version.
Cuban Mojo-Marinated Pork << have you seen the movie Chef? This is the recipe for the meat in the Cubano sandwiches. It’s one of my most popular recipes ever!
Grilled Pork Tenderloin with Peanut Lime Sauce << more Asian flavors on pork tenderloin!
BBQ Pork Tenderloin Wraps << this is a fabulous 45 minute meal.
Garlic Balsamic Crusted Pork Tenderloin from Lauren Kelly Nutrition
Roasted Chili Maple Pork Tenderloin from Aggie’s Kitchen
Dominican Pan Seared Pork Tenderloin Medallions from Belqui’s Twist
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Asian Style Pork Tenderloin (Slow Cooker)
Ingredients
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
Instructions
- 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.”
Wow is right, the flavors are amazing! Had some leftovers this morning cold and it was even better than last night. Delicious, will make again. My only issue was with the slow cooker, I used the low setting and in two hours my tenderloin was already at 160 at the thickest part and higher near the ends. I know temps vary from pot to pot, but two hours is a long way from 6-8, so glad I checked the temp early on. Otherwise, fantastic!! I give it a 5 for the flavor!
Any recommendations for making this recipe with a pressure cooker?
Hi Sydney! We haven’t tried this one in the pressure cooker, but if you do, come back and let us know how it turns out!
Was ok. The pork was dry and too tender it fell apart. Should have cooked for only 4 hours instead of 6-8 hours as called out in the recipe. And the glaze was a tad bit too sweet. But thanks anyway.
Hi Tintin, so sorry to hear your pork was so dry! Did you cook it for 4 hours on low or on high? 6-8 hours on low shouldn’t dry it out, but 4 hours on high definitely would (it’s a big temperature difference). I hope your next tenderloin turns out perfectly!
Wow, wow, wow!!! Made this for dinner tonight and all six of us loved it! Will be adding this to the dinner rotation list. But next I will make the brown sugar balsamic pork tenderloin. Thank you for so many great recipes! I never doubt that what I make from your site will be delicious.
Good, but the glaze was a bit overpowering. The pork was too dry, but that is likely because I left it in the crock pot for too long and may have broiled it too long as well. I was good though and I’ll likely make it again, but I’ll make sure not to over cook it.
Wow, blew my mind. So good.
So glad you loved it Kyle! Thanks for coming to tell us how you liked it :-)
I didnt have any cloves so I just left them out. It turned absolutely fabulous, thank you!
Oh btw I didnt have any cornstarch either so I used kuzu and it worked!
My wife and I made this and lined the bottom of the crock pot with onions and potatoes and topped the pork with pineapple rings. We broiled it all on a sheet pan with the glaze twice and it was absolutely amazing, tender and juicy. We will be making this again.
what I love the pineapple rings idea! How fun is that! Thanks so much for sharing Michael, I’m glad it was a hit!
Like others, I too found out my slow cooker cooks too high, my pork was ready in 3.5 hours on low. I’m giving it a 4 star because I still found the pork too dry and the cloves were over bearing. Not great, not horrible.