Slow Cooker Gochujang Pork Tenderloin Tips, FAQ & printable recipe

Tips for success

To add extra texture, consider sprinkling fresh, thinly sliced green onions over the pork immediately before serving. This provides a bright, crisp contrast to the rich, savory glaze. If you enjoy a bit of extra heat, you can add a pinch of red pepper flakes or a dash of chili oil to the sauce before pouring it over the pork.

If you find yourself with extra sauce, it makes a fantastic drizzle for steamed jasmine rice or roasted vegetables. The combination of sweet honey and spicy gochujang is very versatile.

You can also toss leftover sliced pork with the sauce in a hot pan for a quick stir-fry the next day, which helps to caramelize the sugars in the glaze even further.

Variations

• Spicy Pineapple Pork: Add 1/2 cup of crushed pineapple to the slow cooker before cooking. The acidity of the pineapple helps tenderize the meat while adding a bright, tropical sweetness that complements the heat of the gochujang.
• Sesame Ginger Pork: Incorporate 1 tablespoon of freshly grated ginger and 1 teaspoon of toasted sesame oil into the sauce mixture. This enhances the aromatic profile and adds a nutty depth to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish on medium power or in a saucepan over low heat until warmed through, adding a splash of water if the sauce becomes too thick.

Allow the cooked pork to cool at room temperature for no more than two hours before transferring it to an airtight container. Keep the meat and the extra sauce together in the container to help prevent the pork from drying out while stored in the refrigerator. This ensures the best quality for your next meal.

This dish is excellent for making ahead of time. You can prepare the pork and sauce in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When ready, simply place the insert into the slow cooker base and add 30 minutes to the cooking time to account for the cold temperature of the ingredients.

Serving ideas

Serve the sliced pork tenderloin over a bed of fluffy white rice to soak up the flavorful glaze. Steamed bok choy or blanched snap peas make excellent side dishes, adding a fresh, crunchy element that balances the richness of the pork.

For a complete meal, consider adding a side of cucumber salad dressed with a splash of rice vinegar and toasted sesame seeds.

The presentation is key, so arrange the slices on a warm platter and spoon the remaining glaze from the slow cooker generously over the top. Garnish with a fresh scattering of green onions for a vibrant look.

This dish is perfect for family gatherings or a cozy dinner at home, pairing beautifully with a light, crisp beverage to cut through the depth of the gochujang.

Frequently asked questions

Recipe card

Slow Cooker Gochujang Pork Tenderloin

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 2 lbs pork tenderloin
• 1/4 cup green onions, sliced
• 1 tsp garlic powder
• 1/2 cup gochujang honey sauce

Instructions

1. Place the pork tenderloins into the bowl of the slow cooker. Ensure they are arranged in a single layer to promote even cooking throughout the process.
2. Scatter the sliced green onions over the pork. Sprinkle the garlic powder evenly over the meat, then pour the gochujang honey sauce over the top, ensuring it covers the tenderloins thoroughly.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, check that the internal temperature reaches 145°F (63°C). Remove the pork and let it rest for at least 5 minutes before slicing and serving with the sauce.

Contains: soy, gluten

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

18 g

Fat

10 g

Fiber

0.5 g

Sugar

14 g

Sodium

650 mg

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