Asian Pork Tenderloin with Ginger Glaze (Slow Cooker

• Gluten free

• Meat

  • 2 lbs Pork tenderloin

• Produce

  • 1 Cilantro, fresh
  • 1 tsp Garlic powder
  • 2 tsp Ginger, fresh
  • 1 Lime, wedges

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 9 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cloves, powdered
  • 1 tbsp Cornstarch
  • 1 tsp Powdered ginger
  • 1/2 tsp Red pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Rice vinegar

• Liquids

  • 1/2 cup Water

Found on thefoodcharlatan.com

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
• 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

Directions

• 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 dont 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. Dont walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldnt 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.

Nutrition