Crock Pot Pork Tenderloin with Asian Rub and Ginger Glaze

asianporkgingerglaze

I adapted my version of this recipe from one called Asian Pork posted at thefoodcharlatan.com.  I had hidden it away on Pinterest in my Best Crockpot Pick board and made it last week. The flavor is amazing!  We served it at a family gathering and used leftovers in pork fried rice!

  • 5 pounds pork tenderloin (I used 4 tenderloins, which filled the bottom of my crockpot)
  • 1 cup water
For the rub:
    • 2 tablespoon brown sugar
    • 3 teaspoons salt
    • 2 teaspoon powdered ginger
    • 2 teaspoon cinnamon
    • 1 teaspoon garlic powder
    • 1 teaspoon powdered cloves
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper
For the glaze:
  • 1 cup brown sugar
  • 2 tablespoon cornstarch
  • 1/2 cup rice vinegar (or white)
  • 1 cup cold water
  • 4 tablespoons soy sauce
  • 4 tablespoons Penzey’s crystallized ginger bits
  • fresh cilantro or parsley for 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 to make a rub for pork..
  2. Place the tenderloins in the slow cooker. Rub the seasonings over the top and bottom of tenderloins.
  3. Pour 1 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 7-8 hours, then preheat your broiler.
  5. While the pork is finishing up in the slow cooker and your broiler heats up, combine 1 cup brown sugar, cornstarch, rice vinegar,  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 ginger bits.
  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 but not dry.
  11. Serve with remaining glaze on the side, and garnish with lime and cilantro.