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.
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.
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.
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.
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Recipe Card
Slow Cooked Chinese Style Pork Tenderloin
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
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Serving Size 1 SERVINGAmount Per Serving Calories 317Total Fat 11.3gSaturated Fat 3.4gCholesterol 0.2mgCarbohydrates 27.5gFiber 1.5gSugar 7gProtein 38g
Kerry says
Is the sesame oil just for taste, could it be missed out or swapped for olive/vegetable oil? Thanks
Thisismeandfood says
Wow this looks super tasty will be trying it next week!
disqus_9LFGFXZeGA says
Just made it for tea, really delicious, and brought my slow cooker back into life!
K877 says
Yum, i want to try this, but what other meats do you think this would this work with? ,
Janelle Kerr says
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
Siobhan says
yes it will work in an over on a low temp 🙂
Mary says
Hiya do I need to use both light and dark soy sauce? Or can I leave one out?
Shevy (Slimming Eats) says
Hi, I recommend the dark soy sauce, the light can be omitted if you don't have any.
Mary says
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!!
Shevy (Slimming Eats) says
Hi - I hope it turned out okay 🙂
Rona says
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
Shevy (Slimming Eats) says
Hey Rona - I freeze this one all the time, it's perfect for freezing 🙂
Nicky says
Hi, which veg do you use fir frying ? Could you send me your recipe please , looks amazing ! I'm doing this dish tomorrow 🙂
Shevy (Slimming Eats) says
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. 🙂
Nicky says
Cheers 🙂
Laura Lawton says
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
Emma says
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!)
Heike Herbert says
Hi Siobhan
I only HAVE AN INSTANT POT. HOW LONG DO YOU SUGGEST I LEAVE IT IN FOR?
CHEERS
hEIKE
Shevy (Slimming Eats) says
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.
Marion Rafferty says
How fo i reheat it
Shevy (Slimming Eats) says
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.
SW Foodie UK says
Could I use a pork shoulder for this please, and would cooking times be the same?
Shevy (Slimming Eats) says
Yes pork shoulder should work fine for the same cooking time.
Zoe says
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....
Shevy (Slimming Eats) says
Don't forget meat as it cooks releases its own juices. The recipe is correct. Enjoy!!
Laura Hill says
Would it be okay to use ginger paste instead of fresh ginger?
Shevy (Slimming Eats) says
yes you sure can 🙂
Laura Hill says
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
Marlene Revie says
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.
Gill Mullaney says
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