Tender Hearts & Tender Pork

Yesterday my mom, a.k.a my unofficial wedding planner, and I met with my official wedding planner, flower vendor, and decor vendor to see a mock- up of our reception tables and flower arrangements. There's something about choosing to get married in the springtime makes everything just a that much brighter and refreshing. Did I mention the flowers are also ON. POINT?! 

Oh. emm. gee! I can't wait. It's all coming together and I don't quite know how to feel about it. I'm anxious, nervous, beyond excited, sad that the planning is coming to an end, thrilled that the planning is coming to the end... ugh the emotions! :P

23 days until the Big Day!

On to the stuff that most people care about... the recipe of today's blog. 

I'm a HUGE fan of my slow cooker because of it's convenience and simplicity. When I saw this slow cooker Asian Pork Tenderloin recipe on Pinterest I had to make it. The first time I made this was about a year ago for my parents when they joined J and I for dinner one night. Everyone nearly fell off their chairs it was so darn good. *Pat on back.*

I do have to admit that the first time I made the recipe, I accidentally placed the slow cooker on high instead of low for 6 hours and the meat came out just a touch dry. I decided to redeem myself the other night and try it out again, and I did not disappoint. It was amazeballs, if I do say so myself.

*I'm still working on taking better pictures, so hopefully the ones below still appeal to your tastebuds. 

*Recipe originally found on The Food Charlatan.


For the rub:

  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 2 pounds pork tenderloin

For the glaze:

  • 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


1. In a small bowl, combine the brown sugar, salt, ground ginger, cinnamon, garlic, black pepper, and crushed red pepper. 

2. Rub the seasonings all over the pork. Then, place the tenderloin in the slow cooker. 

3. Pour 1/2 cup of water in the slow cooker around the edges of the tenderloin. Try not to pour the water on the tenderloin as it may wash the seasoning off, and we don't want that. 

4. Cook on low for 6 to 8 hours. (I cooked mine for 7 hours.)

5. While the pork is finishing up in the slow cooker, pre-heat your broiler on "high". 

6. Combine the 1/2 cup brown sugar, cornstarch, rice vinegar, cold water, and soy sauce in a small saucepan and turn to medium heat. Stir until the mixture thickens, about 4 minutes. 

I got to use our brand new stainless steal saucepan from William Sonoma! 

I got to use our brand new stainless steal saucepan from William Sonoma! 

7. Remove from heat and stir in minced ginger. 

8. Line a baking sheet with aluminum foil. Remove the pork from the crock pot and place on the lined baking sheet. Brush a generous amount of the glaze of the pork. 

9. Put your oven rack as high as it will go, and broil the pork for 1 to 2 minutes, just until the glaze starts to caramelize. 

10. Remove and serve! 

I prepared Sesame Soy Sauce Zucchini and brown rice. After cooking for 7 hours, the pork tenderloin was so, well, tender that we didn't even need a knife to cut it. It just fell apart. 

I'm getting so hungry typing this post, I've got to end it pretty soon or I'll eat my hands off. 

This recipe is a must-try and perfect when you are going to be busy all day and don't necessarily want to come home and cook for an hour. 

Let me know what you think after you make it!