Crockpot Asian Pork Tenderloin

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Looking for an easy crockpot dinner? This Crockpot Asian Pork Tenderloin is packed with sweet and savory flavor and comes together with minimal prep. It’s perfect for busy weeknights, family dinners, or whenever you want a hands-off meal. Serve it with rice and steamed vegetables or a fresh salad for an easy dinner.

 

Table of Contents

Ingredient Notes

You only need a handful of pantry staples to make this crockpot Asian pork tenderloin. Here’s what each ingredient brings to the recipe:

• Pork Tenderloin: Pork tenderloin stays lean and tender as it cooks low and slow, soaking up all the flavors.
• Unsweetened Tart Cherry Juice: Tart cherry juice adds a fruity tang that balances the richness of the pork.
• Honey: Honey adds natural sweetness that balances the tangy and savory flavors.
• Onion & Garlic: Onion and garlic build a savory base that adds plenty of flavor while the pork cooks.
• Dijon Mustard: Dijon mustard adds a little tang and depth to balance the sweeter ingredients.
• Sesame Oil: A drizzle of sesame oil gives the dish a rich, nutty flavor with an Asian-inspired twist.
• Dried Ginger: Dried ginger adds warm, slightly peppery flavor that complements the sweet glaze.
• Balsamic Vinegar: Balsamic vinegar brings a touch of acidity that keeps the flavors balanced.
• Sugar: A little sugar softens the tartness of the cherry juice and helps the glaze thicken slightly as it cooks.

How to Make Crockpot Asian Pork Tenderloin

This recipe comes together with just a few minutes of prep, then the slow cooker does most of the work. Finish it under the broiler with a quick glaze, and dinner is ready.

Step 1: Make the cooking sauce

Add the chopped onion, garlic, tart cherry juice, honey, sesame oil, ground ginger, and Dijon mustard to your crockpot (I use this one because it cooks everything low and slow, giving the pork plenty of time to soak up all those flavors). Stir everything together until the ingredients are well combined.

Step 2: Season the pork

Pat the pork tenderloin dry with paper towels, then season all sides generously with salt and black pepper. Place the seasoned pork into the crockpot, turning it once to coat it lightly in the sauce.

Step 3: Slow cook

Cover with the lid and cook on High for 2 to 2½ hours, or until the pork reaches an internal temperature of 145°F. Be careful not to overcook it, as pork tenderloin can dry out if left in the slow cooker too long.

Step 4: Prepare the pork for glazing

Carefully transfer the cooked pork to a foil-lined baking sheet. Let it rest while you prepare the glaze. Lining the pan with foil makes cleanup much easier after broiling.

Step 5: Make the glaze

Pour the glaze ingredients into a small saucepan and heat over medium-low heat, stirring occasionally until the sugar has dissolved and the glaze is smooth. Use a silicone brush to coat the pork evenly with the warm glaze.

Step 6: Broil until caramelized

Place the baking sheet under the broiler for 2 to 5 minutes, or until the glaze becomes bubbly, sticky, and lightly caramelized. Keep a close eye on it since the glaze can darken quickly.

Step 7: Slice and serve

Let the pork rest for about 5 minutes before slicing it into ½-inch pieces with a chef’s knife. Sprinkle with chopped parsley and sesame seeds, then serve warm with extra glaze spooned over the top if desired.

Tools You’ll Need

A few simple kitchen tools are all you need to make this slow cooker pork recipe from start to finish.

• Crockpot – Cooks the pork low and slow so it turns out tender, juicy, and full of flavor with very little hands-on work.
• Measuring cups and spoons – Make it easy to measure the sauce ingredients accurately for the best balance of sweet and savory flavors.
• Silicone brush – Perfect for brushing the warm glaze over the pork before broiling so every slice gets an even coating.
• Chef’s knife – A sharp knife makes trimming the pork and slicing it into even pieces quick and easy.
• Baking sheet – Useful for transferring the pork to the broiler so the glaze can caramelize without making a mess.

Tips for Success

These simple tips will help you keep the pork tender and give the glaze the best flavor and texture.

• Start checking the pork early. Pork tenderloin is much leaner than pork loin, so it cooks faster in the slow cooker. Check the internal temperature around the 2-hour mark to avoid overcooking.
• Keep the pork mostly submerged. Nestle the tenderloin into the sauce so more of the meat stays in contact with the liquid while it cooks. This helps it cook more evenly and absorb more flavor.
• Let the glaze thicken slightly. Simmer the glaze just until the sugar dissolves and it begins to coat the back of a spoon. A slightly thicker glaze will cling to the pork better under the broiler.
• Brush on two thin layers of glaze. Apply one coat before broiling, then add another light layer after the first starts to caramelize. This creates a richer, stickier finish without burning the sugars.
• Rest before slicing. Give the pork about 5 minutes to rest after broiling so the juices stay in the meat instead of running onto the cutting board.
• Slice across the grain. Cutting against the grain shortens the muscle fibers, making each slice more tender and easier to eat.

What to Serve With Crockpot Asian Pork Tenderloin

This sweet and savory pork pairs well with simple sides that soak up the glaze or add a fresh, crisp contrast to the meal.

• Butter Rice – A buttery, fluffy rice that’s perfect for soaking up every bit of the sticky Asian-inspired glaze.
• Cilantro Lime Rice – Bright, fresh flavors help balance the rich pork while adding a little freshness to the plate.
• Roasted Brussels Sprouts – Crispy edges and caramelized flavor pair especially well with the sweet and savory glaze.
• Roasted Asparagus – A quick vegetable side that keeps dinner light while complementing the pork without overpowering it.
• Broccoli Salad with Bacon – Crunchy broccoli, smoky bacon, and a creamy dressing add great texture alongside the tender pork.
• Coleslaw – A cool, crunchy slaw adds freshness and balances the richness of the glazed pork.
• Craigo’s Breadsticks – Soft, buttery breadsticks are perfect for mopping up any extra sauce left on your plate.

Storing and Reheating Leftovers

This Asian Pork Tenderloin stores well, making it a great option for meal prep or an easy dinner later in the week.

To Store: Let the pork cool completely, then transfer it to an airtight container with any extra sauce or glaze. Store in the refrigerator for up to 4 days.

To Reheat: Reheat the pork gently in a skillet over low heat with a splash of water or extra sauce to keep it from drying out. You can also microwave individual portions in 30-second intervals until warmed through.

To Freeze: Place the cooled pork and any remaining sauce in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating for the best texture.

FAQs

Variations

This recipe is easy to customize with a few simple swaps while keeping the same sweet and savory flavor.

• Add a little heat. Stir in a pinch of red pepper flakes, a spoonful of chili garlic sauce, or a drizzle of sriracha for a spicy kick.
• Use fresh ginger. Swap the ground ginger for freshly grated ginger if you want a brighter, more pronounced ginger flavor.
• Try a different sweetener. Maple syrup or brown sugar can be used instead of honey for a slightly different flavor profile.
• Add vegetables. Toss in chunks of carrots, onions, or bell peppers during the last hour of cooking for an easy one-pot meal.
• Finish with fresh herbs. Garnish with sliced green onions or cilantro along with the sesame seeds for extra freshness.
• Make it citrusy. Add a little orange zest or a squeeze of fresh orange juice to the glaze for a brighter finish.

I hope you give this Crockpot Asian Pork Tenderloin a try! If you make it, I’d love to hear what you think. Leave a comment below and let me know how it turned out. Enjoy, friends!!

Crockpot Asian Pork Tenderloin

Katie Cooksey

This Crockpot Asian Pork Tenderloin recipe makes juicy, tender pork with a sweet and savory glaze that's perfect for an easy family dinner.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 444 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 cups unsweetened tart cherry juice
• 1/2 cup honey
• 1 small onion diced
• 3 cloves minced garlic
• 2 tablespoons dijon mustard
• 1 tablespoon sesame oil
• 1 teaspoon dried ginger
• 3 lbs pork tenderloin
• salt & pepper to taste

for the glaze-

• 1/4 cup unsweetened tart cherry juice
• 1/4 cup balsamic vinegar
• 1 tablespoon sugar
• parsley and sesame seeds for garnish, optional

Instructions

 

• Place cherry juice, honey, onion, garlic, mustard, sesame oil and ginger into a crockpot and stir. Set aside.
• Generously rub a 3 pound pork tenderloin with salt and pepper and place into crockpot. Cover and cook on high 2-2 1/2 hours until just cooked. Remove meat from crockpot and set on an aluminum foil lined baking sheet. Set aside.
• To make the glaze, place all ingredients into a small saucepan and heat gently to melt sugar. Brush overtop pork. Broil until meat gets dark and sticky. Top with parsley and sesame seeds. Slice into 1/2 inch slices and serve warm.

Nutrition

Calories: 444kcalCarbohydrates: 38gProtein: 48gFat: 11gSaturated Fat: 3gCholesterol: 147mgSodium: 185mgPotassium: 1065mgFiber: 1gSugar: 34gVitamin C: 1mgCalcium: 31mgIron: 3mg

Keyword Balsamic Glazed Pork Tenderloin

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