Crockpot Apricot Ginger and Soy Glazed Pork Tenderloin Tips, FAQ & printable recipe

Tips for success

To achieve a deeper flavor, you can marinate the pork in the glaze for up to two hours in the refrigerator before placing it in the slow cooker. This extra step allows the ginger and soy notes to penetrate deeper into the meat, resulting in a more intense profile.

Additionally, if you find the sauce is not thick enough at the end of cooking, you can remove the pork and simmer the sauce in a small saucepan on the stove over medium-high heat for a few minutes until it reaches your desired consistency.

For a more aromatic finish, consider toasting the sesame seeds in a dry pan for a minute until golden brown before sprinkling them over the finished dish. This simple step adds a nutty complexity that pairs beautifully with the sweet apricot glaze.

If fresh scallions are unavailable, thinly sliced chives or fresh cilantro can provide a similar pop of color and freshness. Always add these garnishes right before serving to ensure they remain crisp and vibrant, providing the necessary contrast to the rich, slow-cooked meat.

Variations

• Spicy Apricot Ginger Pork: Add one tablespoon of chili garlic sauce or a pinch of red pepper flakes to the glaze mixture for a subtle, warming heat that balances the sweetness.
• Citrus Infused Pork: Incorporate the zest of one orange into the glaze mixture to provide a bright, citrusy note that complements the ginger and apricot beautifully.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days. Refrigerate promptly within 2 hours after cooking to ensure the best quality and safety.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain the texture of the pork.

Reheat

Reheat gently in a saucepan over medium-low heat with a splash of water or broth, or in the microwave on medium power until heated through.

Store any leftovers in an airtight container to maintain moisture and prevent the pork from drying out. The sauce should be kept with the meat to ensure it stays coated, which helps preserve the flavor and texture during storage. If you find the sauce has thickened too much in the fridge, a small splash of water during reheating will help restore its original consistency. Ensure that all leftovers are refrigerated within two hours of cooking to maintain food safety standards.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the glaze and combine it with the pork in the slow cooker bowl, then keep it covered in the refrigerator for up to 24 hours before starting the cooking process. Alternatively, you can cook the entire dish, let it cool completely, and store it for a quick meal later in the week. Simply reheat gently to serve, ensuring the meat stays moist.

Serving ideas

Serve this dish family-style on a large platter, with the coconut jasmine rice forming a soft bed for the pork medallions. Drizzle the excess glaze from the slow cooker over the entire platter, ensuring that the rice absorbs the flavorful juices.

The combination of the warm, fragrant rice and the sweet-savory pork creates a complete meal that feels both comforting and sophisticated. Placing the garnish of scallions and sesame seeds in the center adds a beautiful visual element that highlights the fresh components of the dish.

For a more plated approach, place a generous scoop of coconut rice in the center of each plate and arrange three to four pork medallions on top. Spoon a small amount of the thickened apricot reduction directly over the meat, allowing it to drip onto the rice.

Finish by scattering the scallions and sesame seeds over the top for a clean, restaurant-style presentation. This method allows each guest to enjoy the perfect ratio of meat, glaze, and rice in every bite, making for an elegant dining experience.

Frequently asked questions

Recipe card

Crockpot Apricot Ginger and Soy Glazed Pork Tenderloin

Prep 10 minCook 3 h 30 minRest 5 minTotal 3 h 45 minServes 6

Ingredients

• 2 lbs boneless pork tenderloins
• 1 cup apricot preserves
• 1/3 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp freshly grated ginger
• 4 cloves minced garlic
• Coconut jasmine rice, for serving
• Sliced scallions, for serving
• Sesame seeds, for serving

Instructions

1. Place the two pork tenderloins into the ceramic bowl of the slow cooker. In a separate bowl, whisk together the apricot preserves, soy sauce, rice vinegar, grated ginger, and minced garlic. Pour this mixture evenly over the pork tenderloins, ensuring they are well coated.
2. Cover the slow cooker with its lid and set to cook on low heat for 3.5 hours. Halfway through the cooking process, open the lid and baste the pork medallions with the accumulating sauce to ensure the meat stays moist and absorbs the flavors deeply. Continue cooking until the pork reaches an internal temperature of 145°F (63°C). Once reached, remove the pork and let it rest for at least 3 minutes before slicing.
3. Slice the tenderloin into medallions. Serve the pork over a bed of warm coconut jasmine rice, drizzling the remaining thickened apricot reduction over the top. Garnish with sliced scallions and sesame seeds before serving.

Contains: soy, gluten, sesame

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

28 g

Fat

6.5 g

Fiber

1 g

Sugar

22 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.