We’ve had this recipe multiple times and it is definitely husband approved. Such a good recipe for when you need a break from cooking chicken this and chicken that.
There is a slaw recipe that goes right along with the pork and I like to make that the night before since it requires a bit of chopping.
Ingredients:
2-twelve ounce pork tenderloins
1/2 cup reduced-sodium soy sauce
1/4 cup rice vinegar
3 Tablespoons packed brown sugar
2 Tablespoons olive oil
2 teaspoons grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon ground black pepper
Toasted sesame seeds (optional)
Directions:
In a small bowl mix together soy sauce, vinegar, brown sugar, oil, ginger and garlic. Place the pork tenderloins in your slow cooker and pour the sauce you just mixed together over the meat.
Cover your slow cooker and let cook for 2 1/2 – 3 hours on high-heat or 5 – 6 hours on low-heat.
Once your pork is finished transfer to a cutting board and leave the cooking liquid in the slow cooker for now. Cut the meat into 1/2 inch thick slices.
Serve with Asian Slaw (recipe below) and drizzle meat with cooking liquid. (Optional – sprinkle with sesame seeds)
ASIAN SLAW
Ingredients:
5 cups shredded napa cabbage
1 medium yellow bell pepper (cut into strips)
1/2 cup shredded carrot
1/2 cup of snow peas w/pods sliced lengthwise
1/4 cup sliced green onion
3 Tablespoons rice vinegar
2 Tablespoons of olive oil
1 Tablespoon of toasted sesame seed oil
1 Tablespoon of reduced-sodium soy sauce
Pinch of salt
Directions:
In a large bowl you’ll combine all of the vegetables that have been cut up.
In small mason jar (or similar jar with a screw top lid) combine the rice vinegar, olive oil, toasted sesame oil, soy sauce and salt. After screw the lid on shake up the mixture. Pour the mixture over the vegetables in your bowl and toss to coat.
Ok, as you can see I didn’t actually cut my meat into 1/2 inch slices and it’s so tender so it works this way as well!
For a print out of the entire recipe please click here.
