Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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 don't 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. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't 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."