ISO Asian Pork Tenderloin in Crockpot

[Nanci]

Help - I just got back from Montreal for the 5 trip in 4 weeks, and my in-laws are coming tonight! I made a wonderful Asian pork tenderloin recipe that was originally written to be cooked in the oven, but someone posted and said it was great in the crockpot. I have been searching recipes and my files, but the only thing that looks close is Chinese Barbecue Pork Tenderloin. I don't remember Chinese five spice in the recipe. I thawed the tenderloin and wanted to marinate for a few hours. As the tenderloin is so lean, I only plan to cook it 4 hours in the crockpot. The sauce burned in the oven (it has soy sauce) - at least in the pan, so I thought it would be great in the crock pot.

Thanks - I know everyone is great at helping out in a pinch!

Nanci

[VitaBrevisEst]

maybe this will help -- i got this off the board last year and am making it again today.

Thai-Style Pork Stew
From Cooking Light


Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.

Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter

Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)

NUTRITION PER SERVING
CALORIES 274(20% from fat); FAT 6.1g(sat 3.5g,mono 1.5g,poly 0.5g); PROTEIN 6.5g; CHOLESTEROL 76mg; CALCIUM 117mg; SODIUM 223mg; FIBER 2.3g; IRON 1.3mg; CARBOHYDRATE 48.4g

Cooking Light, SEPTEMBER 1999

[Nanci]

Thanks, I will definately try that for my husband and me. But, the in-laws probably are not that adventurous. But, the low setting and time is important. I'll get these in the crockpot and turned on to marinade:)

[123Alice]

Is it the Garlic Sesame Pork Tenderloin that you're thinking of?


Garlic Sesame Pork Tenderloin (Originally posted by amcleod)

1 t honey
4 T soy sauce
2 T sesame oil
4 cloves garlic, minced
2 T brown sugar
1 T dry sherry (I usually use whatever wine I have open)
3-4 scallions, chopped

whisk all ingredients together. put in ziplock bag w/the pork tenderloin and marinate 3 hours + (sometimes I do it overnight, just depends on how organized I am).

Either grill or bake in a 500* oven for 20-25 minutes.

[Nanci]

Thank you so much. I am putting it togerher right now! You guys are the best. Happy Thanksgiving!

[CookinginMO/KS]

I planned on making this when our families arrive on Thursday. Just wondering if you browned the tenderloin before putting in the crockpot, or just put it in raw?

[Nanci]

Hi,

I put it in raw, but will definately brown it next time as it looked a bit anemic. It did come out great. I used a therometer to check the doneness and I thnink it took about 2 1/2 hours on low.

Nanci