Asian Pork Tenderloin with Ginger Glaze
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. You can make this Gluten-free by using gluten free Soy Sauce.
Yield: Serves 6Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| 1/2 cup | brown sugar |
| 1 tablespoon | cornstarch |
| 1/4 cup | rice vinegar (or white) |
| 1/2 cup | cold water |
| 2 tablespoons | soy sauce |
| 2 teaspoons | fresh ginger, minced |
| fresh cilantro, to garnish | |
| lime wedges, to garnish | |
Directions:
In a small bowl, combine the brown sugar, salt, 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 1/2 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."
Source: thefoodcharlatan.com
