Slow-cooker honey and garlic pork tenderloin offers a delicious combination of sweet and savoury flavours. In addition, this slow cooker recipe is simple and goes very well with a good jasmine rice flavored with coconut or pilaf rice with vegetables. A little lime juice could also enhance the taste of the sweet pork recipe!
Unlike many slow cooker recipes, this quick recipe only takes a few hours to cook and offers a short preparation time. Indeed, after a little more than two hours, your meat will be cooked to perfection and the sauce will be really creamy.
Apple cider vinegar
Chopped fresh ginger
Crushed pepper flakes
Salt and pepper
First, in a bowl, combine ⅓ cup (80 mL) of honey, soy sauce, garlic, apple cider vinegar, Dijon mustard, chopped fresh ginger, chili flakes, salt and pepper.
Pour the sauce into an airtight container and add the trimmed pork tenderloin. Coat with the sauce and marinate in the refrigerator for at least 8 hours.
Drain the pork fillets, reserving the honey and garlic sauce. Afterwards, in a large skillet, heat the vegetable oil over medium high heat and sear the pork fillets quickly on all surfaces. Place the meat in the slow cooker.
In a bowl, dissolve the cornstarch in ¼ cup (60 mL) of chicken broth and stir in the honey and garlic sauce. Pour the mixture into the slow cooker and roll the fillets in the sauce so that they are well coated.
Cook on low for 2 hours 30 minutes, stirring the sauce a few times. After the low-temperature cooking time, let the meat rest for 10 minutes. Slice and serve with the cup of sauce and desired side dishes.
Pork fillets can be frozen when raw or cooked. If you want to freeze this piece of raw meat, make sure it is fresh and put it in an airtight freezer bag. Also, before sealing the freezer bag, remove excess air from it. This will help prevent the formation of ice crystals on the meat.
Alternatively, cooked pork tenderloins can also freeze in the same way. You could freeze this recipe and thaw it when you know you’re running out of time to cook supper!
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