Photo from and recipe barely adapted from: The Food Charlatan
Ingredients for Rub:
1 Tbsp brown sugar
2 tsp salt
1 tsp powdered ginger
1/2 tsp cinnamon
1 tsp garlic powder
1/2 tsp powdered cloves
1/4 tsp black pepper
1/2 tsp crushed red pepper
2 lb pork tenderloin
Ingredients for Glaze:
1/2 c brown sugar
1 Tbsp cornstarch
1/4 c rice vinegar (or white)
1/2 c cold water
2 Tbsp soy sauce
2 tsp fresh ginger, minced
fresh cilantro, to garnish
lime wedges, to garnish
Directions:
1. In small bowl, combine brown sugar, salt, powdered ginger, cinnamon,
garlic, cloves, black pepper, and crushed red pepper.
Place the tenderloins in the slow cooker.
Rub the seasonings over the pork, including the bottom.
Pour ½ cup water in the slow cooker, on the edge or in the middle
so that you don't wash off all the spices you just rubbed on.
Cook on low for 6-8 hours, then preheat your broiler.
2. While pork is finishing up in slow cooker and broiler heats up,
combine 1/2 c brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in small saucepan.
Set over medium heat and stir until mixture thickens, about 4 minutes.
Remove from heat and stir in minced ginger.
3. Line a baking sheet with aluminum foil and spray with nonstick spray.
Remove pork from the crock pot (discard the liquid) and place on the lined baking sheet.
Brush a generous amount of the glaze on the pork.
Put oven rack as high as it will go, and broil pork for 1 or 2 minutes,
until bubbly and caramelized.
4. Serve with remaining glaze on side, and garnish with lime and cilantro.
