Slow-Cooker Ginger–Soy Pork Tenderloin with Steamed Bok Choy, Rice & Quick Cucumber Salad
A cozy, hands-off slow-cooker dinner that tastes like you worked all day: juicy pork tenderloin (big sale) in a gingery soy-garlic glaze, with baby bok choy and a quick cucumber salad. It’s sweet-salty, aromatic, and perfect for February produce in WA.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (1 lb)
- Organic Baby Bok Choy 1 lb, halved lengthwise $3.99 (1 lb)
- Organic Long English Cucumber 1/2 cucumber, thinly sliced $3.99 each
- Organic Ginger Root 1 Tbsp finely grated $5.99/lb
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
- Soy sauce (prefer low-sodium) 1/4 cup
- Rice vinegar 2 Tbsp, divided
- Honey or brown sugar 2 Tbsp
- Sesame oil 1 tsp
- Cornstarch 1 1/2 tsp
- Water 2 Tbsp
- Neutral oil 1 Tbsp
- Black pepper 1/4 tsp
- Cooked rice (jasmine or brown) 1 cup cooked (about 1/2 cup per person)
- Optional: sesame seeds + chili flakes to taste
- Optional: lime wedges to serve
Instructions
- Prep sauce: in a bowl whisk 1/4 cup soy sauce, 1 Tbsp rice vinegar, 2 Tbsp honey (or brown sugar), 1 Tbsp grated ginger, 3 cloves minced garlic, 1 tsp sesame oil, and 1/4 tsp black pepper.
- Optional quick sear (adds flavor): heat 1 Tbsp neutral oil in a skillet over medium-high. Sear the 1 lb pork tenderloin 1–2 minutes per side until browned (it won’t cook through).
- Slow cook: place pork in the slow cooker and pour the sauce over. Cook on LOW 3–4 hours or HIGH 1 1/2–2 hours, until pork reaches 145°F and is tender (don’t overcook).
- Quick cucumber salad: toss 1/2 thinly sliced cucumber with 1 Tbsp rice vinegar and a pinch of salt. Set aside.
- Thicken glaze: remove pork to a plate to rest 5 minutes. In a small cup mix 1 1/2 tsp cornstarch with 2 Tbsp water. Stir slurry into the slow cooker sauce, cover, and cook on HIGH 5–10 minutes until glossy and slightly thickened.
- Cook bok choy (stove, fast): heat a skillet over medium-high. Add a splash of oil or 2 Tbsp water, add 1 lb halved bok choy cut-side down, and cook 2–3 minutes to char lightly. Flip, add 2 Tbsp water, cover 2 minutes to steam-tender. Season lightly with a spoonful of the glaze.
- Slice and serve: slice pork into medallions. Serve over 1 cup cooked rice with bok choy, cucumber salad, and extra glaze. Top with sesame seeds and chili flakes if you like.
Health notes: ~600–750 calories per serving (depends on rice portion). Healthiness: Good—lean pork, lots of greens; watch added sugar in the sauce and sodium from soy (use low-sodium if possible).
Drink pairing: Why it works: Ginger/soy/garlic and a touch of sweetness pair beautifully with aromatic whites; slight off-dry balances the salt. Local(ish) picks: WA Gewürztraminer or Riesling (Chateau Ste. Michelle is an easy find). Beer: a crisp pilsner or light pale ale works well.