There is something about the cold months that makes us use the slow cooker more and more, right?
I suppose we are more likely to make stew and casserole dishes in the winter months, whereas it’s all about the salads in the summer.
This delicious slow cooker dish uses pork tenderloin and asian inspired seasoning to create a delicious dish packed with flavour. It’s a family favorite and one I come back to make again and again.
It really can be served with anything, but as with any asian inspired dish, we prefer it with some quickly stir fried veggie and steamed white jasmine rice.
For an original or SP day you could serve with my Roasted Cauliflower rice
It would go just as well though with my Perfect Syn Free Chips.
As for the optional Chinese five spice. I have made it with and without (I didn’t have any last time I made this), and both versions taste amazing. So if you like it add it, if not leave it out.
For a gluten free version of this, you would need to find a gluten free Hoisin Sauce, most are made with regular soy sauce.
This Hoisin sauce however is gluten free:
Sweet Mandarin Gluten Free Hoisin Sauce
I also alway use enough pork tenderloin to serve a family of four and give me a little bit left over to freeze. That way I have some on hand for quick meals for busy days.
Extra Easy- 2.5 syns per serving
Original - 2.5 syns per serving
WW Smart Points- 6
Gluten Free use gluten free soy sauce and Hoisin sauce
- 1kg/2.25lb pork tenderloin
- 1 large onion, sliced thinly
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 2 tablespoons of light brown sugar(4.5 syns)
- 1 teaspoon of black pepper
- 2 cloves of garlic crushed
- 2 teaspoons of grated ginger
- ¼ cup (60ml) of passata
- 2 tbs of dark soy sauce
- 2 tbs of light soy sauce
- 2 tablespoons of Hoisin sauce (3.5 syns)
- 1 tablespoon of cornstarch(1.5 syns)
- 2 teaspoons of sesame oil (4 syns)
- optional: 1-2 tsp of Chinese five spice
- Note: as some of the synned ingredients may vary by brand, be sure to double check the syn values for the items used.
- Place onions and peppers in the bottom of slow cooker.
- Mix together the sugar, black pepper, garlic and ginger and rub this all over the pork tenderloin.
- Place the pork tenderloin on top of the pepper and onion.
- Mix together thoroughly the passata, soy sauce, hoisin sauce, cornstarch and sesame oil and pour this into the slow cooker.
- Turn on the slow cooker and set low for 6-8 hours
- When pork is cooked, remove from slow cooker, shred up pork and add back to the slow cooker and mix in all the sauce.
- Serve with your choice of sides.
- I served with steamed rice and sauteed shredded veg.
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Nutritional information is an estimate and is to be used for informational purposes only
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Kerry
September 26, 2012 at 2:25 pmIs the sesame oil just for taste, could it be missed out or swapped for olive/vegetable oil? Thanks
slimadmin
September 26, 2012 at 3:06 pmyep it is purely for flavour, so feel free to leave out if you prefer 🙂
Thisismeandfood
October 3, 2012 at 6:00 pmWow this looks super tasty will be trying it next week!
disqus_9LFGFXZeGA
October 21, 2012 at 2:14 pmJust made it for tea, really delicious, and brought my slow cooker back into life!
K877
April 3, 2013 at 7:39 amYum, i want to try this, but what other meats do you think this would this work with? ,
slimadmin
April 3, 2013 at 4:55 pmHi there, it should work well with chicken or turkey.
Janelle Kerr
October 12, 2014 at 2:28 pmCould you cook this slowly in an oven rather than a slow cooker? I don’t have one, might need to invest in one though! If so do you know how long and what temperature? Thanks
slimadmin
January 28, 2015 at 11:48 amyes it will work in an over on a low temp 🙂
Sasha Reade
August 5, 2016 at 4:01 pmHow come you changed the recipe? I just went to make it while on holiday but there’s no chinese 5 spice any more?
Admin
August 6, 2016 at 8:46 amHi Sasha, I am constantly updating and improving recipes. So when I last made it, I felt it didn’t need the 5 spice. But you can add some if you prefer. 🙂
Andrea
September 13, 2016 at 9:44 amHi Sasha,
If I was putting in Chinese 5 spice how much should I put in?
admin
September 13, 2016 at 8:53 pm1-2 teaspoons 🙂
Mary
October 19, 2016 at 2:43 pmHiya do I need to use both light and dark soy sauce? Or can I leave one out?
Shevy (Slimming Eats)
October 19, 2016 at 9:32 pmHi, I recommend the dark soy sauce, the light can be omitted if you don’t have any.
Mary
October 20, 2016 at 9:19 amHiya further to my previous comment I’m in the middle of making this and I’ve realised I actually don’t have a lot of dark soy maybe just a splash but I’ve a full light soy sauce is there anything I can use as a substitute I can’t get to a shop right now it already smells so good!!
Shevy (Slimming Eats)
October 21, 2016 at 11:22 pmHi – I hope it turned out okay 🙂
Rona
January 8, 2017 at 2:57 pmHi Siobhan, will this freeze? As there are only two of us I can’t decide whether to halve the recipe and use the third portion for lunch the next day or, if it freezes ok, that would be awesome. thank you x
Shevy (Slimming Eats)
January 8, 2017 at 7:00 pmHey Rona – I freeze this one all the time, it’s perfect for freezing 🙂
Nicky
April 3, 2017 at 3:09 pmHi, which veg do you use fir frying ? Could you send me your recipe please , looks amazing ! I’m doing this dish tomorrow 🙂
Shevy (Slimming Eats)
April 3, 2017 at 4:27 pmIt’s just a handy bag mix of shredded kale, carrots and broccoli stalks. They are great for throwing in a wok for stir fries. 🙂
Nicky
April 4, 2017 at 12:25 pmCheers 🙂
Laura Lawton
September 9, 2017 at 5:56 amThis is the best recipe for a Chinese fakeaway! The whole family enjoy this. I cook it in my slow cooker and even leave the sugar out to save syns and it still tastes as good. 100% recommend
Emma
January 21, 2018 at 2:50 pmHi this looks delicious! Do you think I could do it in my pressure cooker and cook in a similar way as I do your sweet onion beef stew recipe (which by the way is my ultimate favourite dish!)
Heike Herbert
February 3, 2018 at 8:14 amHi Siobhan
I only HAVE AN INSTANT POT. HOW LONG DO YOU SUGGEST I LEAVE IT IN FOR?
CHEERS
hEIKE
Shevy (Slimming Eats)
February 3, 2018 at 10:18 pmHi Heike, pork tenderloin is super quick to cook in the instant pot. If you want it sliceable and super tender, I recommend no longer than 5 minutes high pressure and then allow the pressure to release naturally. Once the pressure has released, set to saute mode and then add in the cornstarch slurry and simmer until thickened. I haven’t tested this recipe in the instant pot, so can’t so for sure how it will turn out, but that is how I would go if I was going to try converting it.
Marion Rafferty
September 19, 2018 at 3:42 amHow fo i reheat it
Shevy (Slimming Eats)
September 20, 2018 at 8:49 pmHi Marion, you can either heat in a microwave till heated through or add to a small frying pan and gently heat till heated through.
SW Foodie UK
September 27, 2018 at 8:47 amCould I use a pork shoulder for this please, and would cooking times be the same?
Shevy (Slimming Eats)
September 27, 2018 at 4:29 pmYes pork shoulder should work fine for the same cooking time.
Zoe
December 3, 2018 at 11:18 amHi,
Am I missing something? It really doesn’t look like very much liquid at all?
Definitely not enough for 2 saucy portions?
Is there not stock / water that’s supposed to be added? Just the 60ml Passata plus soy and oil and hoisin?
I’m lost….
Shevy (Slimming Eats)
December 3, 2018 at 12:06 pmDon’t forget meat as it cooks releases its own juices. The recipe is correct. Enjoy!!
Laura Hill
March 4, 2019 at 4:53 amWould it be okay to use ginger paste instead of fresh ginger?
Shevy (Slimming Eats)
March 5, 2019 at 12:53 pmyes you sure can 🙂
Laura Hill
March 7, 2019 at 4:01 amThanks siobhan
I cooked this on Tuesday but used fresh ginger it was absolutely delicious & I will definitely be making it again
Many thanks
Laura