Slow Cooker Garlic Soy Pork Recipe
- Yield: 9 serving plates
- Servings: 9
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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Slow cooker garlic soy pork recipe. Slow cooked pork tenderloin. Delicious and versatile pork recipe.
Would you like to cook this recipe faster? Why do not use a pressure cooker instead? Food cooked in a pressure cooker has a perfect flavor and texture.
Pressure Cooker Garlic Soy Pork Recipe
makes 4 servings
Ingredients: 2 small pork tenderloins, 3 tablespoons (45 ml) olive oil, 1 tablespoon (15 ml) red wine vinegar, 4 tablespoons (60 ml) reduced-sodium soy sauce, 1 teaspoon (5 ml) Worcestershire sauce, 1/2 teaspoon (3 ml) molasses, 1/4teaspoon (1 ml) red pepper flakes, 1 teaspoon (5 ml) grated ginger, 1 tablespoon (15 ml) minced garlic, 4 green onions, sliced, 1 cup (250 ml) low-sodium fat-free chicken broth, 2 tablespoons (30 ml) cornstarch, 1/2 cup (125 ml) water
Instructions: In a small mixing bowl, combine olive oil, vinegar, soy sauce, Worcestershire sauce, molasses, red pepper flakes, ginger, garlic, and green onions. Stir well.
Place pork tenderloins in a plastic container, then pour the marinade over. Close the container tightly and marinate overnight.
Place rack in 6-quart (6 L) electric pressure cooker. Remove marinated pork tenderloins from the marinade and place on the rack, then stir in the remaining ingredients.
Turn the pot into saute mode. Saute from about 5 minutes. Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 7 minutes.
Using the Natural Release method, bring pressure to normal. Carefully open the lid. Using tongs, remove cooked pork tenderloins and transfer to a serving plate. Cover with aluminum foil and keep warm.
Meanwhile, in a small mixing bowl, combine cornstarch and water. Stir until cornstarch has dissolved completely. Add cornstarch mixture to the cooker and stir until sauce is thickened. Drizzle garlic soy sauce over cooked pork. Serve immediately.
Slow Cooker Garlic Soy Pork Recipe
- 3 pounds (1.5 kg) pork loin, fat trimmed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- 2 cups (500 ml) low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 3 teaspoons dark soy sauce
- 3 tablespoons cornstarch
- salt and more black pepper, to taste
Season the meat lightly with salt. In a small mixing bowl, combine garlic powder, ginger, thyme, and 1/4 teaspoon black pepper. Mix well, then rub spice mixture over the meat.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add seasoned pork and borwn on all sides.
Remove browned meat from the skillet and transfer to 6-quart (6 L) slow cooker. In a large mixing bowl, combine chicken broth, lemon juice, and soy sauce. Mix well and pour chicken broth mixture over the pork.
Cover slow cooker and cook on low-heat setting for 8-10 hours or until pork is tender.
Turn off the pot and open the lid. Remove cooked pork from the cooker, reserving the cooking liquid. Transfer the meat to a serving platter and keep warm.
Pour reserved liquid from the pot into a measuring cup. Skim off the fat. Measure 2 cups (500 ml) of the cooking liquid and pour into a medium saucepan, eserving 1/2 cup (125 ml) of the liquid.
In a small mixing bowl, combine reserved 1//2 cup (125 ml) of the liquid and cornstarch. Mix until cornstarch has dissolved completely. Stir the cornstarch mixture into the saucepan. Heat, stirring frequently, until the gravy is thick.
Using two forks, shredd pork loin. Pour over the garvy and serve immediately.