Slow Cooker Brown Sugar Sesame Pork

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The other day a number of us were talking about slow cookers. Yes, that is but one example of some of the exciting conversations that I have had with people during the lock-down. I was surprised by how many of them had admitted to only using their slow cookers in the winter. Why? I asked them. It’s the summer when you don’t want to heat up the house. Sure, slow cooker fare tends to be a bit heartier and more filling, so perhaps more appropriate for winter consumption, but when we have hot days,  the slow cooker is my salvation.

This is a recipe that is super easy to put together, and very delicious. It is intensely flavorful with the sesame oil, seasonings, and soy sauce. It’s excellent when cut into slices and served on a bed of white rice alongside some roasted vegetables. If you prefer it for lighter fare, shred it and use it to fill tacos, or mound it on a sandwich bun. If the latter, I can attest that it is really delicious when topped with a pile of fresh bean sprouts and extra scallions.

Slow Cooker Brown Sugar Sesame Pork

Adapted from themagicalslowcooker.com

1 4-lb. pork tenderloin

½ c. reduced sodium soy sauce

½ c. brown sugar

2 T. sesame oil

2 T. white vinegar

¾ t. ground ginger

2 garlic cloves, minced

2 T. toasted sesame seeds

2 lg. Melissa’s shallots, diced

2 scallions, chopped, for garnish

Extra sesame seeds, for garnish

Stir together, in a medium bowl, soy sauce, brown sugar, sesame oil, vinegar, ginger, garlic, sesame seed and

shallots.

Place pork tenderloin into the slow cooker. Cover with sauce, and cook for 5-6 hours on low.