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This Asian-inspired slow cooker pork tenderloin delivers tender, flavorful meat in a rich savory sauce. The leaner cut of pork provides the perfect texture while keeping things healthier than traditional pulled pork. With just 10 minutes of prep time, your slow cooker does all the work to transform simple ingredients into an impressive meal. Serve it over rice, in tacos, on sliders, or tossed with noodles for a versatile dish that works any night of the week.
Essential Ingredients
Pork tenderloin: A lean cut that becomes perfectly tender when slow cooked. Choose one with good color and minimal fat.
Whole garlic cloves: Use fresh cloves rather than pre-minced for best flavor infusion.
Soy sauce: Creates the savory base. Low-sodium allows better seasoning control.
Honey: Provides natural sweetness and helps create a glossy glaze.
Dark soy sauce or molasses: Adds rich color and depth to the sauce.
Toasted sesame oil: Imparts essential nutty flavor. Must be toasted variety.
Rice vinegar: Balances flavors with subtle acidity.
Fresh ginger: Adds classic Asian spice notes.
Cornstarch: Thickens the sauce perfectly.
Optional chili flakes: For customizable heat level.
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Cooking Method
- Initial Setup:
- Place pork tenderloin in slow cooker and arrange garlic cloves around it. No pre-browning needed.
- Mix Sauce:
- Combine soy sauce, honey, dark soy, sesame oil, vinegar, cornstarch, ginger and optional chili flakes in a bowl.
- Combine:
- Pour sauce over pork and turn to coat evenly.
- Cook:
- Cover and cook 2-2½ hours on high or 4 hours on low until meat is fork-tender.
- Finish:
- Remove garlic cloves. Shred meat and stir back into sauce. Heat on high 10 minutes to thicken.
Serving Suggestions
Create colorful rice bowls topped with shredded cabbage, carrots, cucumber and sesame seeds. For entertaining, set up a taco bar with tortillas, lime wedges and assorted toppings for an interactive meal.
Recipe Variations
Add peanut butter to the sauce for Thai flavors, or incorporate gochujang for Korean flair. For extra vegetables, add sliced peppers and onions during the final 30 minutes of cooking.
Storage Tips
Refrigerate leftovers up to 4 days in an airtight container. The flavor improves overnight. For freezing, portion into freezer bags and store up to 3 months. Thaw in refrigerator and reheat gently with a splash of water.
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Expert Tips
Use a slow cooker liner for easy cleanup.
Reduce sauce uncovered if needed for thickness.
Toast sesame seeds as a finishing touch.
This recipe stands out for its perfect balance of effort to results. The complex flavors belie the simple preparation, making it ideal for both weeknight dinners and special occasions.
Frequently Asked Questions
- → Which pork cut gives the best result?
- Tenderloin is quick, but pork butt or shoulder delivers richer flavor with longer cooking.
- → Is there an alternative to the vinegar?
- You can swap it with apple cider, white wine, red wine, or sherry vinegar.
- → How do I make it spicier?
- Add more red pepper flakes or drizzle some Asian chili sauce for extra heat.
- → What are some serving ideas?
- Try it on top of noodles or rice, stuffed in tacos or slider buns, or with fresh veggie slaw.
- → What if I want to cook it longer?
- You can cook tenderloin on low for 4 hours, or larger cuts for 8 to 10 hours.