This super tender and easy pork tenderloin is perfect for busy days. Throw it in the crockpot and don’t worry about it until dinner! Plus, no prep ahead of time! Sometimes I hate when recipes make you basically cook the food before you put it in the crockpot. I mean…I’m looking for less work! Amiright?! These bowls are packed with protein and flavor. They are so much better than takeout!
I included the recipe here for the whole bowl that I made. I listed the nutrition for that and just the pork on its own, in case you want to choose your own toppings. Swap out the rice, add more rice, noodles instead, etc. Feel free to make it your own! You can make it work for your macros and goals that way too. More carbs, less carbs, more protein, etc.
These would be great for meal prep too! You can leave the cucumbers and cabbage separate so you can heat it up in the microwave. The pork would also be great in lettuce wraps! So many options.
Crockpot Hoisin PorkCourse: DinnerDifficulty: Easy
1 lb pork tenderloin
1/2 cup low sodium chicken broth
1.5 cups cooked brown rice
2 cups quartered cucumbers
2 sliced green onions for garnish
Sesame seeds for garnish
1 cup shredded red cabbage
- Hoisin Sauce
1/4 cup low sodium soy sauce or coconut aminos (GF)
2 tbsp prepared PB2 (powdered peanut butter)
1 tbsp Lakanto brown sugar substitute
2 tsp rice wine vinegar
1 tsp white miso paste
1 clove crushed garlic
1 tsp sriracha (optional)
- Place pork tenderloin in a crock pot with broth. Season with salt and pepper. Cook for 4-5 hours on low.
- Combine sauce ingredients and bring to a boil on the stove. Cook for 1-2 minutes, then remove from heat.
- One pork is easily shredable with a fork, remove from crockpot. Add sauce. (can reserve some to drizzle on top)
- Divide rice, cucumber, cabbage and pork between bowls. Top with green onions, sesame seeds, and extra hoisin sauce if desired.
- MFP Recipe Sprinkles and the Smiths Crockpot Hoisin Pork Bowls
- MFP Recipe Sprinkles and the Smiths Crockpot Hoisin Pork Only