Hoisin-Glazed Pork Tenderloin
Serves 4
Cooking Time 1 to 2 hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Cooking a lean roast like a pork tenderloin in a slow cooker is tricky because it
can quickly turn overcooked and dry. We discovered that nestling two tenderloins side
by side, alternating the narrow and thicker ends, helped to insulate the meat and
prevented it from overcooking. We also monitored the temperature of the pork after
a couple of hours and took it out of the slow cooker as soon as it reached 145 degrees.
Once we had the method in hand, we flavored the pork with a sweet Asian-inspired glaze.
A combination of chicken broth and ginger created a flavorful cooking liquid, then,
once the pork was cooked, we added hoisin sauce and sesame oil to give the glaze additional
flavor and body. A sprinkling of thinly sliced fresh scallions was the finishing touch.
Because it is cooked gently and not browned, the tenderloin will be rosy throughout
even once it registers 145 degrees. Check the tenderloins’ temperature after 1 hour
of cooking and continue to monitor until they register 145 degrees. You will need
an oval slow cooker for this recipe. For a spicier glaze, use the larger amount of
chili-garlic sauce. Serve with white rice. See the sidebar that follows the recipe.
|
¼ |
cup chicken broth |
|
4 |
teaspoons grated ginger |
|
2 |
(12- to 16-ounce) pork tenderloins, trimmed |
|
|
Salt and pepper |
|
½ |
cup hoisin sauce |
|
1 |
tablespoon toasted sesame oil |
|
1-2 |
teaspoons Asian chili-garlic sauce |
|
2 |
scallions, sliced thin |
1. Combine broth and 1 tablespoon ginger in slow cooker. Season pork with salt and pepper and nestle into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork is tender and registers 145 degrees, 1 to 2 hours on low.
2. Transfer pork to carving board and tent with aluminum foil. Stir remaining 1 teaspoon ginger, hoisin, sesame oil, and chili-garlic sauce into slow cooker and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Slice pork, drizzle with glaze, and sprinkle with scallions. Serve.