Slow Cooker Chinese Pork Tenderloin with Garlic-Sauced Noodles


  • 2 (1 lb.) pork tenderloins, trimmed of fat
  • 1/2 cup lower-sodium soy sauce, divided
  • 2 tbsp. hoisin sauce
  • 2 tbsp. tomato sauce
  • 2 tsp. sugar
  • 2 tsp. grated peeled fresh ginger
  • 4 tsp. garlic, minced
  • 3 tbsp. seasoned rice vinegar
  • 2 tsp. dark sesame oil
  • 3 bags ramen noodles (seasoning packets discarded)
  • 1 cup matchstick-cut carrots
  • 3/4 cup diagonally sliced green onions
  • 1/4 cup fresh cilantro leaves
  • 1/3 cup chopped unsalted or lightly salted, dry-roasted peanuts
  • 9 lime wedges

Place tenderloins in a 5-quart electric slow cooker. Combine 2 tablespoon soy sauce, hoisin sauce, tomato sauce, sugar, ginger and garlic; drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. 

Remove pork from slow cooker, and place on a cutting board, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.

Meanwhile, cook noodles for three minutes. Strain and set aside.

Strain cooking liquid through a sieve into a bowl. Shred pork with 2 forks.

Return cooking liquid to slow cooker; add pulled pork and stir so well coated. Stir in remaining 6 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Add noodles, carrots, green onions and cilantro leaves, tossing to coat. Turn slow cooker to WARM.

Spoon noodle mixture into bowls; sprinkle with peanuts and additional chopped cilantro. Serve with lime wedges.

by The Savvy Kitchen