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.

sliced slow cooker pork tenderloin with glaze and cilantro.
Table of Contents
  1. You will love this Slow Cooker Pork Tenderloin 
  2. Pork Tenderloin Slow Cooker ingredients 
  3. Asian Pork Tenderloin substitutions and additions
  4. How to make Asian Pork Tenderloin Marinade
  5. How to cook Marinated Pork Tenderloin in Slow Cooker 
  6. How to serve this Pork Tenderloin Asian Recipe
  7. How to store Slow Cooker Pork Tenderloin
  8. Asian Style Pork Tenderloin FAQs
  9. More satisfying and easy pork recipes!
  10. 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.

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glaze for pork tenderloin on a spoon above a pot.

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.

sliced pork tenderloin with sticky sweet glaze, fresh cilantro, and lime wedges.

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!

brushing glaze on slow cooked pork tenderloin for broiling.

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!

  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. Pour ½ cup water in the slow cooker.
  3. Cook on low for 6-8 hours, then preheat your broiler.
  4. Combine brown sugar, cornstarch, rice vinegar, water, and soy sauce in a saucepan. 
  5. Set over medium heat and stir until mixture thickens. Remove from heat and stir in minced ginger.
  6. Line a baking sheet with aluminum foil and spray with nonstick spray.
  7. 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.
  8. 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!

sliced pork tenderloin with ginger glaze and fresh cilantro.

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

What is the difference between pork loin and pork tenderloin?

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. 

How do you keep pork moist in a slow cooker?

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. 

Does pork need to be covered in liquid in the slow cooker?

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)

4.96 from 41 votes
Prep: 15 minutes
Cook: 6 hours 30 minutes
Total: 6 hours 45 minutes
Servings: 6 Servings
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. 
 

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

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.

Nutrition

Serving: 1plate | Calories: 274kcal | Carbohydrates: 23g | Protein: 32g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1199mg | Potassium: 653mg | Fiber: 1g | Sugar: 20g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
Course: Main Course
Cuisine: Asian
Calories: 274
Keyword: Crockpot, ginger glaze, pork tenderloin, slow cooker
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. 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

    1. So glad you liked the recipe Shelley! Great tips. I bet it was good with lots of green onions. Thanks so much for reviewing!

  2. 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!

    1. This would be so good with chicken Kristi! Great idea, thanks for sharing! So glad you are enjoying the recipe :)

  3. 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.

    1. Hooray! So glad you and your husband enjoyed the pork tenderloin Rolinda! Thank you for leaving a review!

  4. 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.

    1. 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!

  5. 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!

    1. Hi Rima! great idea using a different cut! And using the leftovers for stir fry, yum. Thank you so much for reviewing the recipe!!

    1. 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!

  6. 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

    1. Hey Clara, thanks so much for the review! I’m glad the recipe is such a success with your crowd!

  7. 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.

  8. 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!

  9. Cloves?  Really?  If I made this again I would leave them out.  They are such a dominant spice.

  10. 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!

    1. 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!

  11. 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 :)

    1. 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. :)

  12. Can’t believe how dry the pork was.  I tried to follow the directions exactly.  Thought it would be good, but was dissappointed.

    1. 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.

    1. 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!

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