Ingredients

The following ingredients have 4 Servings
  • 2 lb. pork tenderloin (or 2 loins)
  • 3/4 cup chicken broth (or beef)
  • 1/4 cup soy sauce
  • 2 Tbsp. dark brown sugar
  • 2 Tbsp. hoisin
  • 2 Tbsp. cornstarch, divided
  • 1 Tbsp. sesame oil
  • 1 tsp. garlic, minced
  • 1 tsp. ginger, minced

Instruction

  • Whisk all of the ingredients for the sauce in a large measuring cup or mason jar. (Only add 1 Tbsp. cornstarch into the sauce, reserve the other Tbsp. for later).
  • Place the pork tenderloin in a slow cooker.
  • Pour the sauce over the pork. Spoon some of the sauce on top of the pork to coat. Cook on low for 4-6 hours or on high for 3-4 hours. (Internal temperature using a meat thermometer should read 145°F)
  • Remove the pork from the slow cooker and place on a cutting board. Cover with foil to keep warm.
  • Carefully pour the liquid from the slow cooker into a medium sized saucepan. Use an immersion blender to smooth out the sauce if preferred.
  • Heat the sauce over medium heat and bring to a simmer. If you prefer the sauce to be thicker, stir together the remaining 1 Tbsp. cornstarch with 1-2 Tbsp. water to create a slurry. Whisk into the sauce and simmer for about 1 minute or until sauce thickens. Remove from heat.
  • Slice or shred the pork, pour sauce over the pork and serve with rice and veggies.