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.

Teriyaki Tenderloin

 

When, at long last, we sold our old (and I mean this literally, it was 121 years, built in 1892) house, we received a surprisingly and most welcome gift in the mail from Mr. O-P’s sister. Now anything marked Omaha Steaks is going to get my attention, but the contents of this box really bowled me over as we received two Chateaubriand and a cheesecake.  What a treat!  Beef tenderloin is a favorite of us both, and for years I’d buy one to serve to Mr. O-P on his birthday.  Eventually though, with the rising price of, well, EVERYTHING, it would have been cheaper to buy him a new PC than the tenderloin, so that’s when we started going out.  But I digress…

I remember when I was a little girl my mother used to serve tenderloin of beef at special dinner parties.  She used this simple recipe from our favorite series of Better Homes & Gardens cookbooks back then (the same where appeared the delicious recipe for Creamy Ham Towers), Make Ahead Meals.

Here is the recipe as it appears in the book.  Nothing could be simpler.  As the Chateaubriand was smaller than the size of tenderloin in the recipe, I baked it for 20 minutes. 

I served it with roasted Brussels sprouts and slices of crusty French bread.  Delicious!

This post is linked to:

Miz Helen’s Country Cottage
Foodie Friday