Slow Cooker Mongolian Pork

This recipe for Slow Cooker Mongolian Pork is a family favorite. It uses a lean cut of pork and the slow cooker makes it nice and tender that it practically melts in your mouth. You will love the sweet and savory sauce; perfect to serve over rice or noodles.

I love slow cooking since it is a hands-off way to get dinner ready and perfect for busy days. I also love how the flavors meld together to create a savory sauce. Some of our other favorite slow cooker recipes are Teriyaki Beef, Beef Tips and Gravy and Pork Chops and Sauerkraut.

My adapted version of crockpot mongolian pork is a keeper and a repeater! It is an easy weeknight meal with simple ingredients and minimal prep or chopping. Just add your favorite vegetables during the last 30-45 minutes of cooking and it's ready to go. I would suggest doubling the recipe and freezing it for a future meal or for meal prep. And a bonus- easy clean-up too!

Ingredients

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Ingredient Substitutions and Variations

• Garlic & Ginger- I use the paste versions of garlic and ginger. But you can easily use ground. Just use only a teaspoon or two since the ground is more concentrated. Taste the sauce and adjust as you like.
• Sugar- If you want to lower the sugar content, use a sugar substitute. And I do use the G Hughes brand of sweet chili sauce but any kind will do. Or use ½ teaspoon red pepper flakes if you'd like.
• Hoisin sauce-Stir fry sauce (with and without sugar) is available as a substitute. They are similar but stir fry sauce is more like teriyaki and the Hoisin is richer and a stronger flavor, more like a bbq sauce. Or use oyster sauce which is more savory and does not taste like fish!
• Umami seasoning- I talk a lot about this spice which adds a delicious savory flavor to just about any recipe. If you don't have any, add some fish sauce or oyster sauce if you have it. Or leave it out.

How to make Slow Cooker Mongolian Pork

Step 1: Brown pork slices for 2-3 minutes in a skillet or slow cooker that has browning option.

Step 2: Combine all sauce ingredients. Taste for sweetness and spice. Adjust as needed.

Step 3: Pour sauce over pork, cover and cook on low for 3 hours. Test pork with meat thermometer to see if it reaches 145°F. Cook an additional hour if needed.

Step 4: During last 30-40 minutes, add stir fry vegetables and chopped scallions.

Step 5: Combine 1 cup of sauce with the cornstarch. Stir well and pour into slow cooker to simmer and thicken sauce.

Step 6: Mongolian pork can simmer on "warm" for 1-2 hours until ready to serve.

Serve over rice or noodles.

Recipe Testing Tips

• Make sure you remove the "silver skin" on the top of the tenderloin. It is tough and not really edible. Use a sharp knife and carefully slice it off.
• Searing the meat before slow cooking really locks in the juices and brings out the flavor. Try not to skip this step.
• Always taste the sauce before adding to the slow cooker. If it needs more seasonings or sugar, add a little at a time.
• If the sauce is too thick, add some more broth or water. If you have simmered the sauce with the cornstarch or Arrowroot powder and it still too thin, stir together an addition tablespoon mixed with a little water and add to the sauce. Stir and simmer for another 15-20 minutes.
• Since pork tenderloin is not a tough cut of meat, it does not need to cook all day. I recommend 3 hours on low to start. Test with a meat thermometer to see if it reaches 145°F. If it needs more time, cook another hour or so. If it is done but you're not ready to serve, it can stay on "warm" for an extra 1-2 hours.

Serving Suggestions

Brown, white or cauliflower rice is always perfect to serve with this dish. The rice soaks up the sauce and is so delicious! Or use rice noodles or lo mein noodles.

For some other vegetable choices you can try Blackened Green Beans, steamed or Charred Broccoli. I also like to serve broccoli slaw or vegetable slaw with Asian-inspired recipes. I saute it with a little oil with soy sauce and rice vinegar.

I hope you love this Slow Cooker Mongolian Pork. If you did, I'd appreciate it if you left a comment and/or a rating to let me know. Any recipe requests? Email me and I will try to come up with something delish.

Here are more pork recipes that use pork tenderloin:

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Slow Cooker Mongolian Pork

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• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Asian/American

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Description

This recipe for Slow Cooker Mongolian Pork is a family favorite. It uses a lean cut of pork and the slow cooker makes it nice and tender that it practically melts in your mouth. You will love the sweet and savory sauce; perfect to serve over rice or noodles.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound pork tenderloin, silver skin removed, sliced into 2 inch slices
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Umami seasoning
• 3 teaspoons garlic paste (or 2 teaspoons ground)
• 2 teaspoons ginger paste (or 1 teaspoon ground)
• ½ cup beef broth, low sodium
• ¾ cup soy sauce, low sodium
• ⅓ cup brown sugar or substitute
• 2 tablespoons sweet chili sauce (or ½-1 teaspoon red pepper flakes)
• 2 tablespoons rice wine vinegar
• 2 tablespoons Hoisin sauce
• 2 tablespoons cornstarch
• 1 package of frozen stir fry vegetables
• chopped scallions, sesame seeds- optional

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Instructions

1. Using a vegetable or olive oil spray, coat a non-stick skillet or the bottom of a slow cooker with browning option.  Heat on medium.
2. Coat the pork slices with a mixture of salt, pepper and Umami seasoning.  Brown for 2 minutes.
3. Mix all remaining ingredients, except cornstarch, scallions and seeds.  Taste the sauce and add more sweetener or spice to taste.
4. Pour sauce over pork, cover and cook on low for at least 3 hours.  During the last 30 minutes and add the vegetables, if using.  Remove 1 cup of the sauce and mix in the cornstarch. Pour into slow cooker to simmer and thicken the sauce.
5. Test the pork with a meat thermometer to see if it registers at least 145°F.  Cook another hour if needed.   You can let the mongolian pork simmer on "warm" until ready to serve, up to 2 more hours.
6. Add scallions, sesame seeds if desired and serve over rice or noodles.

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Notes

*Always taste the sauce before adding to the slow cooker. If it needs more seasonings or sugar, add a little at a time.

*If the sauce is too thick, add some more broth or water. If you have simmered the sauce with the cornstarch or Arrowroot powder and it still too thin, stir together an addition tablespoon mixed with a little water and add to the sauce. Stir and simmer for another 15-20 minutes.

*Store leftovers in the refrigerator for up to 3 days.  Reheat in the microwave for 1-2 minutes until hot.  Or reheat in a skillet on low-medium for 2-3 minutes.  Add a few tablespoons broth or water to stretch the sauce if there isn't enough.

*Freeze in an airtight container for up to 3 months.  Defrost in the refrigerator overnight and reheat as above.