Sweet and Spicy Ginger Pork Tenderloin in the Crockpot!

I think I should start out by saying that I am not a huge pork tenderloin fan, but cook it in the crockpot and I'll devour it!  I have done it in a brown sugar balsamic sort of mixture before but this time I wanted to try something new.  I have this delicious sweet and spicy ginger sauce that I have put on wings before so I thought I would give it a try on the pork tenderloin to give it a little extra kick.  And boy was it delicious!

[What you Need]

Pork Tenderloin - just a little note, it usually tends to be cheaper at Trader Joe's than at any other grocery store! Also, mine was a little over a pound and a half
1 cup honey
1 cup soy sauce
1/2 rice vinegar
4 tablespoons butter
5-6 chipotle peppers - These come in a little can and have a red chipotle sauce in them, and there will be way more than that in it
4 tablespoons minced fresh ginger
4 tablespoons chopped garlic
green onions to top it with

[What to do]

Chop your garlic and ginger.  Then chop your peppers, seeds and sauce and everything.  In a sauce pan, add the honey, soy sauce, rice vinegar, and butter and heat over medium heat until the butter starts to melt.  Add in your garlic, ginger, and peppers.  While stirring, brig it to a boil and then turn it down to low and let it simmer uncovered for about 3 minute, occasionally stirring.

Remove the sauce from the heat and pour about 3/4 cup to 1 cup of the sauce into a container in the fridge to reserve to use later.  Pour the remainder of the sauce into the crockpot and put your pork tenderloin in it.  Cook on low for 6-8 hours until tender.

When the pork is just about to start falling apart, carefully remove it from the crockpot and place on a foil lined baking sheet.  Take the sauce that you put in the fridge earlier, heat in the microwave for 1 minute and baste the pork with it.  Then put it under the broiler for 1-2 minutes until it starts caramelize.  Remove from the broiler and repeat this basting and broiling process 2-3 more times until there is a good caramelized crust on it. You don't want to do it too much because you don't want your pork to get dried out.  Top with a little bit more of the sauce and your green onions and serve.

Just note, you can use this recipe as a wing sauce and it's super yummy too!

No comments:

Post a Comment