Asian Glazed Slow Cooker
Pork Tenderloin
Tender, juicy pork slow-cooked in a savory Asian-inspired glaze of soy sauce, rice vinegar, fresh ginger, and a touch of sweetness. Searing the tenderloin first locks in the flavor, and the slow cooker does the rest. Slice, spoon the cooking juices over the top, and finish with sesame seeds and green onion.
- Pork
- 2 lb pork tenderloin
- ½ tsp salt
- 2 tsp black pepper
- 1 tbsp olive oil
- Slow Cooker Base
- 1 medium onion, sliced
- 1 tbsp garlic, minced
- 2 bay leaves
- Glaze
- ⅓ cup low-sodium soy sauce
- ¼ cup rice vinegar
- ½ cup hot water
- 2 tsp Splenda or sugar substitute of choice
- 1-inch piece fresh ginger, finely chopped
- ¼ tsp ground cloves
- To Serve
- — sesame seeds (optional)
- — sliced green onions (optional)
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1
Season & sear the pork
Rub the salt and pepper evenly over the entire surface of the pork tenderloin. Heat a skillet over high heat and add the olive oil. When the oil is shimmering, use tongs to place the tenderloin in the skillet. Sear for about 1 minute per side, turning to brown all sides. This creates a flavorful crust and locks in the juices.
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2
Build the slow cooker
Add the sliced onions and minced garlic to the bottom of the slow cooker. Place the seared pork tenderloin on top of the onions. Tuck the bay leaves alongside the pork.
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3
Mix & pour the glaze
In a small bowl whisk together the hot water, soy sauce, rice vinegar, Splenda, ginger, and ground cloves until the sweetener is dissolved. Pour the glaze over the pork and onions in the slow cooker.
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4
Slow cook
Cover and cook on high for 4 hours, or on low for 6–7 hours, until the pork is cooked through and tender. The internal temperature should reach 145°F. Remove and discard the bay leaves.
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5
Rest, slice & serve
Transfer the pork to a cutting board and let rest for 5 minutes before slicing. Arrange the slices on a serving plate and spoon the cooking juices from the slow cooker generously over the top. Finish with sesame seeds and sliced green onions if desired.
- Don't skip the sear: That one minute per side in a hot skillet makes a noticeable difference — it creates a golden crust and a depth of flavor you won't get from just dropping raw pork into the slow cooker.
- Sweetener swap: Splenda works great here, but any granulated or liquid sugar substitute works equally well. If you're not watching sugar, 2 teaspoons of honey is a delicious alternative.
- Low & slow option: Cook on low for 6–7 hours if you want to set it up in the morning and come home to dinner — the pork will be even more tender.
- Reduce the juices: For a more concentrated glaze, pour the cooking liquid into a small saucepan and simmer over medium heat for 5–8 minutes until slightly thickened, then spoon over the sliced pork.
- Serve over cauliflower rice: The cooking juices make an incredible sauce — spooning everything over cauliflower rice turns this into a complete, filling bowl.