Asian Pork Tenderloin

Slow Cooker Asian Pork Tenderloin is a super easy way to turn pork tenderloin into a restaurant-worthy dish right at home. The tenderloin is packed with flavor thanks to Chinese five-spice, ginger, garlic, and more. Just pop it in the slow cooker, and in a few hours, you’ll have an incredible meal ready to serve. Pair it with a bed of rice, and you’ve got a quick and delicious dinner that’s sure to impress!

I moan and complain about the winter, but there is one big positive that I’m reminded of every time I go into my kitchen. It’s slow cooker season! I use the slow cooker at least five nights a week. I’ve only had a few slow cooker fails, and most meals turn out great!

I’ve also been watching meat sales at our local grocery store. One type of meat we all enjoy is pork tenderloin. I’ve made it with honey garlic sauce as well as fresh herbs (rosemary is tasty) and also with an Asian flair! This recipe for Asian Pork Tenderloin has amazing flavor!

Why You’ll Love This Recipe

• Amazing Flavor: The marinade blends soy sauce, garlic, ginger, and more for the perfect mix of sweet, salty, and umami flavors. It’s packed with depth and totally satisfying.
• Easy to Pair: The bold flavors of the pork make it super versatile. Serve it with steamed rice, stir-fried veggies, or a fresh salad—whatever you’re in the mood for!
• Simple to Make: The slow cooker makes for super easy prep with little effort!

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Brown sugar: Adds a touch of sweetness that perfectly balances out the other flavors.
• Salt: Brings out the natural flavors and enhances the taste of the dish.
• Ginger: Gives the dish a zesty, spicy kick—essential for that classic Asian flavor.
• Garlic powder: Adds a savory depth and is a must-have in many Asian-inspired recipes.
• Onion powder: Another layer of savoriness that complements the garlic.
• Crushed red pepper: Adds a bit of heat, and you can easily adjust it based on your spice preference.
• Chinese five-spice: This spice mix brings in a unique blend of flavors that make the dish extra special.
• Pork tenderloin: This is the star of the dish. Tender and lean, it is ready to soak up the delicious rub.
• Water: Needed to help the pork cook slowly and evenly.

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Glaze:

• Soy sauce: The salty, umami-packed base gives the glaze a rich flavor.
• Lime juice: Adds a tangy, citrusy balance to the mix.
• Grated ginger: Boosts the fresh, aromatic ginger flavor.
• Brown sugar: Adds sweetness to soften the boldness of the other ingredients.
• Crushed red pepper: Brings a touch of heat to the glaze.
• Cornstarch: Thickens the glaze so it coats the pork perfectly.
• Cold water: Helps dissolve the cornstarch and ensures everything blends smoothly.

How to Make Asian Pork Tenderloin

Follow along to learn how to make Asian Pork Tenderloin in the slow cooker!

• Step One: Combine the spice rub ingredients (brown sugar through Chinese five spice) in a small bowl. Stir until combined. Rub over pork tenderloin.
• Step Two: Add 1⁄2 cup water to the bowl of the slow cooker. Place the pork inside. Cook on low for 6 hours. Once done, slice or shred.

• Step Three: For the glaze, combine soy sauce, lime juice, ginger, and brown sugar in a small saucepan. Bring to a boil over medium heat and whisk until the sugar is dissolved.
• Step Four: Whisk together cornstarch and 1⁄4 cup water in a small bowl. Add to the saucepan and return to boiling, stirring constantly, until the mixture is thickened. Serve over pork.

What to Serve with It

• Rice: Whether you whip up Jasmine, white, brown, or even cauliflower rice, it is always welcome. It helps to soak up the juices and adds flavor to the dish. I also like to add shredded cabbage on top of the rice.
• Potatoes: Mashed, roasted, whole slow cooker potatoes, and more. Potatoes are always a good option when you serve pork. Try Lemon-Roasted Potatoes and Savoury Slow Cooker Potatoes.
• Salad: Fresh green salad, whether chopped, tossed, or a classic side salad. Try this Ramen Noodle Salad.
• Pasta Salad: Sometimes, I whip up a pasta salad to pair with my tenderloin. I love the fresh flavors of pasta salad next to the juicy and bold pork flavors. 
• Roasted Vegetables: I love vegetables next to pork. You could do a hearty veggie dish or reach for stir-fried-style veggies to pair with this tenderloin. 

Variations and Substitutions

• Pork Loin: Pork loin is low in fat and calories but still offers great flavor and a texture similar to pork tenderloin. It’s a great swap if you don’t have tenderloin on hand.
• Boneless Skinless Chicken Thighs: If you prefer chicken, boneless skinless thighs are a great alternative. They’re tender, juicy, and pair perfectly with the Asian flavors in this recipe.
• Beef Strips or Steak: For a heartier option, go with beef strips or thinly sliced steak. Just cook the beef to your preferred doneness before tossing it in the sauce.

Storage Instructions

Got leftovers? Store your pork tenderloin in an airtight container in the fridge, and it’ll stay fresh and delicious for up to 3 days.

When it’s time to reheat, here’s how to keep your pork tenderloin moist and flavorful:

1. Let the pork sit at room temperature for about 15 minutes before reheating. This helps it heat evenly and prevents overcooking.
2. Heat a skillet over medium heat with a little oil. Medium heat works best to avoid drying out the meat.
3. Add the pork to the pan, either sliced or whole, and cover it with a lid. This helps lock in moisture.
4. Heat for a few minutes, checking often, until warmed through. Avoid overheating to keep it tender!

Can I Freeze?

Yep! Store the pork in a freeze-safe container and freeze for up to 3 months.

Recipe Tips and Tricks

• After cooking, let your pork tenderloin rest for 5-10 minutes before slicing/shredding. This helps the juices stay in the meat, making it tender and flavorful. Plus, it’s easier to slice evenly when the meat has rested.
• If slicing, cut against the grain (perpendicular to the muscle fibers). This ensures each bite is tender and easy to chew.
• Don’t worry if the pork looks a little pink—it’s safe to eat if the internal temperature reaches 145°F, according to the National Pork Board. The pink color comes from myoglobin, a natural protein in the meat.
• Use a meat thermometer to check the internal temperature. Stick it in the center of your tenderloin and go an inch or two deep so it gauges the thicker part of your tenderloin. 
• Start preparing the glaze towards the end of the cooking time. This way, it will be ready to eat when your pork has finished cooking.
• Garnish for presentation. I like to add sesame seeds and sliced green onions for garnish.

Oven Instructions

To make Asian Pork Tenderloin in the oven, follow these instructions:

1. Preheat Oven: Preheat your oven to 375°F.
2. Prepare Pork: In a small bowl, mix the spice rub ingredients (brown sugar, salt, ginger, garlic powder, onion powder, crushed red pepper, and Chinese five spice). Rub this mixture all over the pork tenderloin.
3. Bake the Pork: Place the seasoned pork tenderloin in a baking dish with ½ cup of water. Cover the dish with aluminum foil to keep it moist while cooking. Bake in the preheated oven for 25-30 minutes or until the internal temperature of the pork reaches 145°F. If you prefer a slightly more caramelized exterior, remove the foil during the last 10 minutes of baking.
4. Rest the Pork: Once the pork reaches the desired temperature, remove it from the oven and let it rest for about 5-10 minutes before slicing.
5. Make the Glaze: While the pork is resting, make the glaze. Combine the soy sauce, lime juice, grated ginger, brown sugar, and crushed red pepper in a small saucepan. Bring the mixture to a boil over medium heat, whisking until the sugar is dissolved. Mix the cornstarch with ¼ cup cold water in a separate small bowl to create a slurry. Add the slurry to the saucepan, return to a boil, and stir constantly until the glaze thickens.
6. Serve: Slice the pork tenderloin and drizzle the glaze over the top before serving.

Pork Loin vs. Pork Tenderloin

Pork loin is a larger, wider cut of meat that can be sold bone-in or boneless. It usually weighs between 2 and 5 pounds, depending on the size and whether it has the bone. Pork loin can be super tender if cooked right, but it’s easy to overcook and dry out. Slow roasting or braising are the best ways to keep it juicy and flavorful.

Pork tenderloin, on the other hand, is smaller, leaner, and boneless, usually weighing around one pound. It’s known for its delicate flavor and tenderness. Because it has less fat, it cooks quickly, making it perfect for grilling, stir-frying, or pan-searing.

Pork Recipes

• Orange Mustard Tenderloin
• Pork Gyros
• Slow Cooker Pulled Pork
• Egg Roll in a Bowl
• Honey Glazed Pork Tenderloin
• Brown Sugar Dijon Pork Tenderloin
• Slow Cooker Country Style Ribs
• Slow Cooker Root Beer Pulled Pork
• Honey Garlic Pork Chops
• Crockpot Italian Pork Chops
• Pork Schnitzel
• Savory Pork Chops

You’ll also like Slow Cooker Chicken Lo Mein.

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