Slow Cooked Chinese Style Pork Tenderloin (2024)

Sep 26, 2012 · 30 Comments

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Slow Cooked Chinese Style Pork Tenderloin (1)

There is something about the cold months that makes us use the slow cooker more and more, right?

I suppose we are more likely to make stew and casserole dishes in the winter months, whereas it's all about the salads in the summer.

Slow Cooked Chinese Style Pork Tenderloin (2)

This delicious slow cooker dish uses pork tenderloin and asian inspired seasoning to create a delicious dish packed with flavour. It's a family favorite and one I come back to make again and again.

It really can be served with anything, but as with any asian inspired dish, we prefer it with some quickly stir fried veggie and steamed white jasmine rice or you could serve with my Roasted Cauliflower rice.

Slow Cooked Chinese Style Pork Tenderloin (3)

It would go just as well though with my Perfect Chips.

As for the optional Chinese five spice. I have made it with and without (I didn't have any last time I made this), and both versions taste amazing. So if you like it add it, if not leave it out.

Slow Cooked Chinese Style Pork Tenderloin (4)

For a gluten free version of this, you would need to find a gluten free Hoisin Sauce, most are made with regular soy sauce.

This Hoisin sauce however is gluten free:

Sweet Mandarin Gluten Free Hoisin Sauce

I also always use enough pork tenderloin to serve a family of four and give me a little bit left over to freeze. That way I have some on hand for quick meals for busy days.

Recipe Card

Slow Cooked Chinese Style Pork Tenderloin

Yield: SERVES 6

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Delicious Slow Cooked Pork Tenderloin with Peppers in a chinese sauce with Hoisin, Soy, Ginger and Garlic

Ingredients

1kg/2.25lb pork tenderloin
1 large onion, sliced thinly
1 red pepper, sliced
1 orange pepper, sliced
2 tablespoons of light brown sugar
1 teaspoon of black pepper
2 cloves of garlic crushed
2 teaspoons of grated ginger
¼ cup (60ml) of passata
2 tablespoons of dark soy sauce
2 tablespoons of light soy sauce
2 tablespoons of Hoisin sauce
1 tablespoon of cornstarch
2 teaspoons of sesame oil
1 teaspoon of Chinese five spice
1 teaspoon of red pepper flakes

Instructions

Place onions and peppers in the bottom of slow cooker.
Mix together the sugar, black pepper, garlic and ginger and rub this all over the pork tenderloin.
Place the pork tenderloin on top of the pepper and onion.
Mix together thoroughly the passata, soy sauce, hoisin sauce, chinese five spice, red pepper flakes, cornstarch and sesame oil and pour this into the slow cooker.
Turn on the slow cooker and set low for 6-8 hours
When pork is cooked, remove from slow cooker, shred up pork and add back to the slow cooker and mix in all the sauce.
Serve with your choice of sides.
I served with steamed rice and sauteed shredded veg.

Notes

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Calories - scroll down to nutritional info box
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Nutrition Information

Serving Size 1 SERVING
Amount Per ServingCalories 317Total Fat 11.3gSaturated Fat 3.4gCholesterol 0.2mgCarbohydrates 27.5gFiber 1.5gSugar 7gProtein 38g

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Reader Interactions

Comments

Kerry says
September 26, 2012 at 2:25 pm
Is the sesame oil just for taste, could it be missed out or swapped for olive/vegetable oil? Thanks
Reply
See Also
Greek-style lamb, spinach and feta pie Tom Kha Gai Soup (Thai Coconut Soup)Slow Cooked Chinese Style Pork Tenderloin Chicken shawarma with easy flatbread
Thisismeandfood says
October 03, 2012 at 6:00 pm
Wow this looks super tasty will be trying it next week!
Reply
disqus_9LFGFXZeGA says
October 21, 2012 at 2:14 pm
Just made it for tea, really delicious, and brought my slow cooker back into life!
Reply
K877 says
April 03, 2013 at 7:39 am
Yum, i want to try this, but what other meats do you think this would this work with? ,
Reply
Janelle Kerr says
October 12, 2014 at 2:28 pm
Could you cook this slowly in an oven rather than a slow cooker? I don't have one, might need to invest in one though! If so do you know how long and what temperature? Thanks
Reply
- Siobhan says
  January 28, 2015 at 11:48 am
  yes it will work in an over on a low temp 🙂
  Reply
Mary says
October 19, 2016 at 2:43 pm
Hiya do I need to use both light and dark soy sauce? Or can I leave one out?
Reply
- Shevy (Slimming Eats) says
  October 19, 2016 at 9:32 pm
  Hi, I recommend the dark soy sauce, the light can be omitted if you don't have any.
  Reply
Mary says
October 20, 2016 at 9:19 am
Hiya further to my previous comment I'm in the middle of making this and I've realised I actually don't have a lot of dark soy maybe just a splash but I've a full light soy sauce is there anything I can use as a substitute I can't get to a shop right now it already smells so good!!
Reply
- Shevy (Slimming Eats) says
  October 21, 2016 at 11:22 pm
  Hi - I hope it turned out okay 🙂
  Reply
Rona says
January 08, 2017 at 2:57 pm
Hi Siobhan, will this freeze? As there are only two of us I can't decide whether to halve the recipe and use the third portion for lunch the next day or, if it freezes ok, that would be awesome. thank you x
Reply
See Also
6 Ingredient Fish Cakes Recipe
- Shevy (Slimming Eats) says
  January 08, 2017 at 7:00 pm
  Hey Rona - I freeze this one all the time, it's perfect for freezing 🙂
  Reply
Nicky says
April 03, 2017 at 3:09 pm
Hi, which veg do you use fir frying ? Could you send me your recipe please , looks amazing ! I'm doing this dish tomorrow 🙂
Reply
- Shevy (Slimming Eats) says
  April 03, 2017 at 4:27 pm
  It's just a handy bag mix of shredded kale, carrots and broccoli stalks. They are great for throwing in a wok for stir fries. 🙂
  Reply
Nicky says
April 04, 2017 at 12:25 pm
Cheers 🙂
Reply
Laura Lawton says
September 09, 2017 at 5:56 am
This is the best recipe for a Chinese fakeaway! The whole family enjoy this. I cook it in my slow cooker and even leave the sugar out to save syns and it still tastes as good. 100% recommend
Reply
Emma says
January 21, 2018 at 2:50 pm
Hi this looks delicious! Do you think I could do it in my pressure cooker and cook in a similar way as I do your sweet onion beef stew recipe (which by the way is my ultimate favourite dish!)
Reply
Heike Herbert says
February 03, 2018 at 8:14 am
Hi Siobhan
I only HAVE AN INSTANT POT. HOW LONG DO YOU SUGGEST I LEAVE IT IN FOR?
CHEERS
hEIKE
Reply
- Shevy (Slimming Eats) says
  February 03, 2018 at 10:18 pm
  Hi Heike, pork tenderloin is super quick to cook in the instant pot. If you want it sliceable and super tender, I recommend no longer than 5 minutes high pressure and then allow the pressure to release naturally. Once the pressure has released, set to saute mode and then add in the cornstarch slurry and simmer until thickened. I haven't tested this recipe in the instant pot, so can't say for sure how it will turn out, but that is how I would go if I was going to try converting it.
  Reply
Marion Rafferty says
September 19, 2018 at 3:42 am
How fo i reheat it
Reply
- Shevy (Slimming Eats) says
  September 20, 2018 at 8:49 pm
  Hi Marion, you can either heat in a microwave till heated through or add to a small frying pan and gently heat till heated through.
  Reply
SW Foodie UK says
September 27, 2018 at 8:47 am
Could I use a pork shoulder for this please, and would cooking times be the same?
Reply
- Shevy (Slimming Eats) says
  September 27, 2018 at 4:29 pm
  Yes pork shoulder should work fine for the same cooking time.
  Reply
Zoe says
December 03, 2018 at 11:18 am
Hi,
Am I missing something? It really doesn’t look like very much liquid at all?
Definitely not enough for 2 saucy portions?
Is there not stock / water that’s supposed to be added? Just the 60ml Passata plus soy and oil and hoisin?
I’m lost....
Reply
- Shevy (Slimming Eats) says
  December 03, 2018 at 12:06 pm
  Don't forget meat as it cooks releases its own juices. The recipe is correct. Enjoy!!
  Reply
Laura Hill says
March 04, 2019 at 4:53 am
Would it be okay to use ginger paste instead of fresh ginger?
Reply
- Shevy (Slimming Eats) says
  March 05, 2019 at 12:53 pm
  yes you sure can 🙂
  Reply
Laura Hill says
March 07, 2019 at 4:01 am
Thanks siobhan
I cooked this on Tuesday but used fresh ginger it was absolutely delicious & I will definitely be making it again
Many thanks
Laura
Reply
Marlene Revie says
September 15, 2019 at 2:39 pm
I made this for supper today, it was absolutely gorgeous, my fabourite yet.
Quick to put together before I set of for a days golf and ready when I got home, the aroma that greated me was so welcoming. I will definitely be making this again, everyone loved it.
Reply
Gill Mullaney says
October 10, 2022 at 9:27 am
Hi Siobhan,
Looking forward to making this dish but can you tell me at what point I should add the optional Five Spice please?
Many thanks.
Gill
Reply