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.
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!
Do you guys give up? Or are you thirsty for more?
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Asian Pork Tenderloin with Ginger Glaze (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."
Notes
Nutrition
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”:
Today’s recipe is adapted from this AMAZING Brown Sugar Balsamic Pork Tenderloin:
Cuban Mojo-Marinated Pork: << have you seen the movie Chef? This is the recipe for the meat in the Cubanos.
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:
BBQ Pork Tenderloin Wraps: (this is a fabulous 45 minute meal)
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
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If this had more stars, I’d give it more!! Karen, WOW! This is amazing. Fork tender, juicy, pork flavor comes through and isn’t overpowered by the sauce. I’ve never had pork this good! That being said, I learned some things about slow cooking a mild little piece of meat like pork tenderloin. Mine came in one piece, wider than most, but not thicker, and only 1# 11 oz. Because I was unsure how to gauge the time with this odd piece of meat, at 3 hours I cracked the lid enough to insert an instant probe and it shot up to 165 degrees. I suspect it was even higher but I didn’t wait. I pulled it out and set it on the counter with a foil cover. It took me another hour to get the rest of the meal together and broil the glaze. That crockpot of mine is cooking way too hot. It explains a lot of tough outcomes. My suggestion; get a instant probe and always use it. The glaze didn’t get that nice crust, but it was bubbling, and I was afraid to do more with my quite-done meat, and it still tasted great. It made more than twice what i needed and it will be great for dipping with spring rolls. What a winner!
Great idea Jan! Using a meat thermometer is always the smart thing. Thanks for sharing all your tips, so glad you enjoyed this recipe!
I’m going to try this recipe, but my husband is obsessed with everything he eats being covered with sauce or gravy. Do you have any suggestions on a sauce I could make that would match this recipe? Maybe just make an extra batch of the glaze and use that?
Hey Allison! Yes that’s exactly what I would do! You might even be able to just 1 and 1/2 the sauce, it makes quite a bit and you don’t need to use quite all of it for the broiling step. Enjoy!
I would like to mention that I had a LOT of sauce left over, I wouldn’t make a second batch.
This recipe is just delicious! I used pork country style ribs and it came out perfect, tender and juicy. The glaze was wonderful and I’ll make it again.
Great idea using ribs Elaine! Love that switch! Thanks for coming back to review :)
Made this for dinner tonight. Smelled heavenly all day……when it time to dish up with rice and broccoli I found it to be too ‘gingery’ ….I did add 1/4 tsp. Chinese 5 spice because I had it already…maybe that is what tipped the scale for me? The boys in my house liked it and wanted to add to the rotation…. We will see……
Made this with WW point values in mind. Used Lakanto monkfruit golden sweetener in place of brown sugar and made 1/2 of the glaze. It was plenty to glaze the meat and was amazing.
My husband and I thoroughly enjoyed it – thank you!
Holy moly, Karen I’m new to cooking pork tenderloin. I blame my mom, since she never made it while I was growing up. I loved how it turned out and how easy it was. The flavor was amazing! I especially liked the little kick of ginger in the sauce. I’m going to share the recipe with my mom and have her make it too.
I’m so glad you liked it Esther! I never had pork tenderloin growing up either! Maybe it wasn’t as available when we were growing up?? I’m always shocked when my mom casually mentions things like, “I never had an avocado until I was over 40” like whaaat haha. Definitely share the recipe with your mom! Thanks so much for reviewing!
Hi,
This looks great…one problem, I don’t have a crock pot, how would I cook this otherwise?
Thanks!
Hi Susanna! I haven’t tried this in the oven, I would look up a recipe for oven baked tenderloin and follow those instructions with these ingredients. Enjoy!
Honestly advise anyone against cooking a lean meat like tenderloin in a slow cooker for hours on end.
I knew it was a bad idea but was heartened by all the positive comments and reviews for this recipe so gave it a go anyway. The result was a falling apart tender but inedibly dry meat. I followed the instructions to a tee and mine looked identical to the photos.
My mum is terrified of food poisoning so always eats overdone meat. I threw it her way and she enjoyed it.
Kat, I’ve had the same tough outcome, but this time I checked it an hour before the suggested finish time and found out it was already past 165. I learned my crockpot is cooking way too hot. You might want to check yours.
Great recipe! I just Seared and baked the tenderloin and broiled the glaze on top. Added lots of chopped green onion to the glaze and more ginger with some minced garlic. Glaze is great on veggies and rice too
So glad you liked the recipe Shelley! Great tips. I bet it was good with lots of green onions. Thanks so much for reviewing!
I made the pork tenderloins last week and it was delicious! I am obsessed with the dry rub and glaze…I used it on baked chicken, too! My husband said to keep this recipe in rotation. Thank you for sharing!
This would be so good with chicken Kristi! Great idea, thanks for sharing! So glad you are enjoying the recipe :)
I was looking for something different and I found it. This was so delicious. The recipe is perfect just the way it is written. My husband was so pleased! Thanks for this amazing recipe.
Hooray! So glad you and your husband enjoyed the pork tenderloin Rolinda! Thank you for leaving a review!
I was looking for a Banh Mi sandwich guide and found your blog. At the end of the recipe, it said this Asian Pork Tenderloin would be great on the sandwich, so I made it. And it was. It took about 15 minutes to put everything in the slow cooker, then another 15 minutes to put the glaze together and finish it under the broiler. I served it with rice and stir-fried vegetables and it was great. I used the leftover pork the next day for Banh Mi sandwiches and they were great.
That is awesome Craig! I’m so glad this worked out for your Banh mi! Two meals for the price of one, always a good thing :) Thanks for reviewing!
OMG!!! I made the Asian pork tenderloin an I can not describe how wonderful it was….Yummy
So happy to hear it was a hit Robin! Thanks so much for reviewing!
Wonderful. I even made the same recipe using pork loin, (all I had, 3lb piece, longer cooking, more spice), it was exce. Everyone loved it. Served with rice, made stir fry with leftovers.Thanks for the recipe! So glad I found your site!
Hi Rima! great idea using a different cut! And using the leftovers for stir fry, yum. Thank you so much for reviewing the recipe!!
This recipe was amazing! It’s extremely tender and very tasty. And…it was super easy!
Crock pots are the best for getting a tender pork tenderloin! I’m so glad you enjoyed the recipe, thanks so much for coming back to comment!
I have made this for my family 3 times now. It is delicious! I follow the recipe and the pork turned out amazing. A new favorite in my house
Hey Clara, thanks so much for the review! I’m glad the recipe is such a success with your crowd!
Delicious flavors!!!! Pork tenderloin is so easy to cook i didn’t bother with all the extra machinery. I did the rub – let sit to take chill off pork – pan seared all sides high heat – covered with sauce and finished in oven at 425 for 8 minutes – rested for 5 ish minutes and was perfection! So easy would make again for sure. Served with jasmine rice and snow peas.
Love your method! Sounds delicious and I love the snow peas addition.
Holy Moly. I don’t know if I ever ate anything so delicious. I couldn’t get enough of that glaze!! My picky husband was blown away. Thankyou!
So happy to hear that Angel! The glaze is so good right. Thanks for commenting!
Cloves? Really? If I made this again I would leave them out. They are such a dominant spice.
LOVED IT! Here’s how my 9 year-old reacted:
Mom, did you make the sauce?
Yes… why?
You did so goooood!
This recipe will definitely make it into our favorites list, Thanks Karen!
Hahahaa!!!! That is the best praise ever, even better because it’s from a 9-year-old ;) Thanks for commenting Neira!! So good to hear from you!
I made this last night and it was a huge hit. Rather than the crock pot though (cuz i am impatient and a really bad planner ahead person) I used my instant pot. 30 minutes in it and a few mins under the broiler per the recipe. It was moist and fall apart tender. And the glaze was to die for just the right amount of sweet and ginger. I made stir fry rice with veges. This was so simple and so delicious. It will be a regular in my favorite list of pork recipies.
Thanks again Karen for another spectacular recipe. Every on of yours i have tried has been a hit. I would have to say your blog recipies are ones that i use the most out of all the ones i check out. And I check out a lot as cooking and mostly baking are my passions. Thanks for all you do. Keep em coming :)
Thank you for the details about cooking this in the IP Channa! I think it will be helpful for a lot of people! Love the idea of doing this with stir fried veggies, that sounds delicious. And thank you so much for your kind words about my blog! I can’t tell you how much it means to me. :)
Can’t believe how dry the pork was. I tried to follow the directions exactly. Thought it would be good, but was dissappointed.
Hey Michael, I’m sorry it didn’t work out. How long did you leave it in for? Pork can be dry if you don’t leave it in long enough.
Do you think this would work for a pork butt roast?
Hey Shantel, I’ve never tried that! I bet it would work. Depending on how big it is you may have to up the times a little bit. Let me know if you try it out! Great question!
Love this recipe, have made it more times than I will admit:) I really like pork! I use the left overs for fried rice, swoon. Looking forward to trying more of your food ideas.
Oh my gosh, that is genius!! I need to add this to fried rice!!!! YUM! That’s so funny that you mention that, I literally just made fried rice yesterday (with chicken) and will be posting it next week. Thanks for the comment!
This was AMAZING, as suggested I served with the Asian Cauliflower “Rice”, YUM. I used the leftover meat to make Asian Fusion Street Tacos, including toppings such as pineapple tidbits, avocado, shredded Monterrey Jack cheese, Cabbage, tomatoes , Siracha and sour cream.
Ummmmm Asian Fusion tacos sound AMAZING!!!!! I need to make it happen! Thanks for the awesome idea!!
I made this tonight in my instant pot instead of slow cooker. Cooked the tenderloin for 40 mins on high pressure and it turned out AH-MAY-ZING!!!!! I changed nothing else in the recipe or instructions. Seriously. So heckin good!!
yyaaaaayy instant pot for the win!! I need to try this! Also, talk to me about heckin. Is this a thing? Is that a typo? Where are you from and why can’t I say heckin too? because it sounds really satisfying. So heckin excited to try out this new slang term. Where I grew up in CA, hecka was a thing. Sounds about the same?
Okay. I urban disctionary’d it. It’s a thing and you are cool and now I’m heckin all day long. lol!!
I’m in Alberta, Canada! And heckin is the best if you combine it with heck like “what in the heck is heck happened here?!” Lol
yes,,,I am in Alberta, Canada as well and know the term..amazing recipe..
Last night I made this incredible recipe! Have to say.. I’ve cooked with pork tenderloin before but none came close to this delicious recipe. Here’s a few things..I put it in the crock pot on high for one hour and then turned it down to low for 5 hours and it was perfect. I love this recipe and it will be in my top recipe folder. Served it with cheesy potatoes and sautéed green beans with onions and garlic. Ours guests loved it as wel. Thank you for,sharing Karen!! I love your recipes!
I’m so glad you finally had a pork tenderloin success Cyndi! That is the best. This would be SO good with cheesy potatoes and green beans! Yum! Thanks for the review, you are awesome.
This looks like something I will be def. trying! I love slow cooker meals. Its just tough to get flavor into the meat. A lot of the time it doesn’t sink-in as much as I’d like. Looks beautiful too!
I hope you like it as much as we do Jim! This is an old favorite.
This recipe is a keeper. One I will make again and again.
I’m so happy to hear that Eva! Thanks for sharing your review, you are the best!
Great recipe. I’ve been making it with boneless pork chops instead of a tenderloin and it always comes out delicious. I lay the chops out flat on a baking sheet or shallow pan, brush on the glaze and watch the broiling carefully.
Oh good idea Matthew! I’ll have to try this with the chops! Thanks for the comment :)
Made this tonight. Baked it in the oven. 350 degrees for 45 minutes. Doubled the sauce. This was delicious. Thanks for sharing
Oh great Elken! Thanks for sharing the oven info! I’m glad you liked it.
Question – Is there a way to adapt the recipe for frozen tenderloin? 😬 I have a hard time planning meals ahead due to my husbands work schedule, so I’m usually pulling meat out of the freezer around lunch time and trying to figure out how to make it something edible by dinner. I am loving the instant pot for that very reason. So I guess I have two questions – can you do this in the slow cooker with frozen tenderloin? And how would you adapt the recipe to an instant pot (with frozen meat)? Thank you!! We LOVE this recipe!!
Hey Carey! I’m so glad you love the recipe! I’ve never tried it with frozen tenderloins. Let me know how it goes! And I’m JUST starting to cook with a pressure cooker so I can’t help you there either. I’d love to know how everything turns out so others can benefit!
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!
hahahaha this cracks me up Kris! I wonder how many great recipes have been developed by somebody dropping their spice container. haha!
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!!
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!
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.
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!
I’m so happy to hear that Anna! This is a favorite around here too. Doubling the recipe for lunches is a great idea!! Thanks for the comment!
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!
Hey Angela! I would just double the recipe since the amount of meat you’re talking about is doubled. Enjoy!
Love your sense of humour, and this recipe looks delicious. I intend to cook it next week-end. Thank you, Betty.
Thanks Betty! I hope you love the pork, it’s so good!
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.
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!
These sound so good, thanks for sharing this delicious looking recipe.
Simon
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!
Nooo the one missing ingredient!! That’s the worst. Well I’m glad you stumbled on this recipe, now you’ve got another one up your sleeve! Thanks for the review Maria!
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!
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!!
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!!!
Haha I’m so glad it worked out Jolene!!
I am so much into ginger right now, especially in my savory foods. My mouth is absolutely watering, Karen! And who doesn’t love something that can be done in the slow cooker?
That’s my favorite way to have ginger, in dishes like this! I’m with you. (Except maybe gingersnaps hm. I guess I’m eating my words.. haha) And slow cooker ftw! Thanks Lynn!
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!
Hey Marissa! Dark brown sugar will work great, and apple cider vinegar would be a fine substitute. As for veggies, I think anything would be good! Salad, green beans, asparagus, cauliflower, carrots…
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.
I’m so happy to hear that Donna! It’s nice to find a recipe the whole family loves. Thanks for commenting!
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.
Awesome Andrea! So glad you enjoyed it! Thanks for the review :)
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!
Woohoo! So glad you like it Alyssa! Hope you all enjoy it tonight :) Thanks for commenting!
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!!
Yay! So glad you liked it Karina! This is a family favorite around here :) Thanks for commenting!
Hi! This looks great, can you slow cook on high for 4 hours instead? – Thanks!
Hi Jaclyn! I’ve never tried that, let me know how it turns out!
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 :)
I made this last night and it was amazing!! Thank you for the recipe, lady!
So glad you enjoyed it Dani! Thanks for coming back to comment!
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?)
I wouldn’t change the time Cara! Maybe cut off an hour or two if you like, but leaving it in long is what makes it tender.
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!
Oh my, that sounds delicious Betty! Wish I were eating dinner with you tonight! :)
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 :)
That’s a good idea Betty, I should totally use the glaze as a marinade! Yum.
Do you think this work if I used pork shoulder and shredded it to make an asian-style pulled pork?
Hi Jennifer! Yeah, I think that would work great! Let me know if you try it out. :)
It turned out great! Will definitely make again :)
I made this for dinner tonight and it was amazing! It’s definitely going in our rotation. Thanks so much for sharing!
So glad you liked it Stacy! Always great to have another winner for the dinner rotation :) Thanks for the comment!
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.
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!
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! http://www.fitlessflavor.com/week-8-challenge-92-ounces-a-day/ 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!
I’m so glad you liked it Lauren! I’m so impressed with all the hard word you’re reporting on your blog–you rock! I need to do that! Thanks so much for commenting!
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!
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!
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 :)
This recipe was delish!! I made just one tenderloin and I regret it! Thanks for sharing it!!!!
Thanks Mel! I hear you, one tenderloin of this recipe goes way too fast!
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!
Pork tenderloin is made for the crock-pot-broil combo! I hope you like it :) And thank you for the compliments, my blog name is a pretty accurate self-description… haha!
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. :)
Hey Justine! There is powdered ginger in the rub, but then there is fresh ginger called for in the glaze. I hope you guys like it! Asian ftw!
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!
Hooray, pork success! I’m so glad you liked it Jamie. Thanks for coming back to the blog to comment! It means so much to me! Recipe reviews are valuable to me. Have a great week!
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!!
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!
This looks really delicious and I am thinking about making it because I have a pork tenderloin in my freezer. What size pork tenderloin did you use for this?
Hi Jenna! The recipe calls for 2 pounds.
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!
Awesome Lauren! I hope you liked it! Thanks for commenting!
It came out perfect and just like your photo. I put pics of mine with a link to your recipe on Facebook. I’m going to use the leftovers for Korean style pork tacos. The cilantro and lime are perfect compliments to the pork.
I made this recipe last night. Whoa, was it delicious. If you want to be taken to flavor town, this is the recipe. Oh mah goodness, it was so easy to make. The bold asian glaze and rich rub will rock your world.
Flavor town, lol!! I love that place. You crack me up Jennie. Thanks so much, I’m so glad you guys liked it!!
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.
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.
I just made this recipe today! I have to tell you that my family LOVED it! Not one spec of pork was left to be seen when we cleaned up after dinner! A definite repeatable recipe for us. Thank you, for sharing it!
Hooray! I’m so glad it was a winner at your house Patsy! That’s awesome. Thanks so much for coming back to comment! It means so much to me!
Last week we celebrated my mom’s birthday. Where I learned that when her car was broken into over the summer my 5 year old niece’s response was “Oh NOOO, did they take the TIC TACS?” Subtle, kid.
:)
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.
Awesome Maryellen, go you! Probably I should also be cutting out some carbs.. :) This is one of my favorite meals lately. Thanks for your comment, have a great day!
Hahaha – I FEEL YOUR PAIN! This happens to me with Lucas quite often. Apparently my yoga pants and tee-shirt looks aren’t distinguishable from day to day.
You’re inspiring me to get better at using my slow cooker – this looks so incredibly juicy and delicious!
Yikes! Kids are little truth telling machines, for better or worse. If it makes you feel any better, I changed from pajamas to sweat pants today and considered that “getting dressed.”
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!
OMG your stories – they always crack me up! I’m sure your daughter would call me out too – there are a lot of times I just shower and put on clean yoga pants!
This sounds delicious! And I hope you feel better soon!!
Feel better soon Karen!! I was like that a few weeks ago but worse. I just changed from one set of PJ pants (scottie dogs) to another (penguins) and called that “getting dressed.” Whoops! ;) Pinned!
recipe looks amazing! question for you. have you tried with chicken? thanks!!
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!
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!
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!!
Could this piece of pork look any more delicious? Seriously amazing photos, Karen – can’t wait to give this one a try!
Thank you so much Melanie!!
Love the combination of the rub and glaze!!!! I can totally smother chicken with it as I’m not a huge pork person. My kinda flavors!
Somebody else talked about doing chicken too–I bet it would be great! Thanks Katya!
Slow cooker recipes are seriously perfect this time of year when the cold is hitting us hard… great weeknight meal! :)
Absolutely awesome, I am drooling all over my keyboard.
Thanks Matt! I’ll have to send you a replacement.
Oh I’m never really “dressed”. After I workout and shower I just put on a different pair of clean black yoga pants. For the win! This pork – gah. I just drooled on my computer!
Haha! Glad I’m not the only one Liz!!
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!
Thanks Alaina! Huge compliment! Hope you and your husband like it!
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.
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?