For the rub:
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon powdered ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1/2 teaspoon powdered cloves
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 2 pounds pork tenderloin
For the glaze:
- ½ cup brown sugar
- 1 tablespoon cornstarch
- ¼ cup rice vinegar (or white)
- ½ cup cold water
- 2 tablespoons soy sauce
- 2 teaspoons fresh ginger, minced
- fresh cilantro, to garnish
- lime wedges, to garnish
- In a small bowl, combine the 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.
- While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.
- Set over medium heat and stir until mixture thickens, about 4 minutes.
- Remove from heat and stir in minced ginger.
- Line a baking sheet with aluminum foil and spray with nonstick spray.
- Remove the 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 your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn’t go many more times than this though, or your pork will dry out.
- Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower “Rice.”