This Slow Cooker Brown Sugar Sesame Pork Loin is full of flavor and takes only minutes to put in the slow cooker.
I found this idea in an old cookbook I was going through last week. I planned to follow the recipe exactly but found I was out of honey which was the main ingredient in the recipe. Instead this recipe is named Brown Sugar Sesame Pork Loin instead of honey. I Think the brown sugar is great in this recipe and am glad I was out of honey.
I forgot to take photos of the plated dish so you can see what this pork loin looks like sliced. But I do have a video below that shows the plated dish.
More recipes for your slow cooker
- Slow Cooker Cranberry Pork Loin
- Slow Cooker Maple Mustard Ham – Recipe from Frugal Girls
- Slow Cooker Honey Apple Pork Loin
- Slow Coooker Creamed Corn
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Brown Sugar Sesame Pork Loin
Equipment Needed:
Ingredients:
- 4 lb. pork loin (this is the larger than a pork tenderloin, look at the wording on the packaging)
- 1/2 cup reduced sodium soy sauce
- 1/2 cup brown sugar
- 2 Tbsp. sesame oil
- 2 Tbsp. white vinegar
- 3/4 tsp. ground ginger
- 2 garlic cloves, minced
- 2 Tbsp. toasted sesame seeds
- 1 white onion, diced
Instructions:
- In a medium sized bowl add the reduced sodium soy sauce, brown sugar, sesame oil, vinegar, ginger, garlic, sesame seed and onion. Stir.
- Add the pork loin to the slow cooker. Pour over the sauce.
- Cover and cook for 7 hours on low. If you use smaller pork loin or tenderloin, you may want to reduce the time to 6 hours on low. Serve and enjoy!
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Tried it with tenderloin as it was all that was available, and it turned out absolutely fantastic! Making it again tonight with a whole porkloin.
Looking to try this tomorrow. Have you ever tried browning the pork loin on all sides before putting it in the crock pot? It looks very dry in the picture/video. Thoughts?
You can definitely brown it before hand. It will seal in the juices.
I made exactly as written. I used my Insta Pot slow cooker. It cooks faster than the crock pot so was done in 4 hours. Nice sauce I also added.to stir fried veggies and basmati rice. We enjoyed it.
What can I use in place of the sesame oil?
Also it looks like there’s green onions when plated in the video??
I’m making this tonight to serve with rice and broccoli! It’s cooking now and I wish I could open up and look. I’ve got some friends coming over for a game night so I love how easy this is! Hopefully everyone will like it!
This was SO tender and flavorful! I ended up using 2 lbs of pork tenderloin because we are only a family of 3 and that’s what I could find at our grocery store, also didn’t have any sesame seeds, so skipped those this time (but will definitely add next time). Cooked in slow cooker for 6 hours on low and shredded the pork in the slow cooker when it was finished cooking. Served over brown rice the first night. Tonight I used about a cup of the pork and the rest of the rice and made pork fried rice – added in a bunch of veggies and a little more soy sauce and it was delicious! I have about 2-3 cups of pork left and will freeze for a meal later on. Excellent recipe – thank you for sharing it!!
I love what you did with the recipe!
SO glad to see this comment, as I also have 2 – 1 lb pork tenderloins, and was hoping to use those instead. 🙂 I also love the fried rice idea!
Yum yum.
Hi! What did you eat for sides with this? What would your suggestions be? Thank you!
Hi Mariah. I love white rice with this and a dinner salad. 🙂
If you cook it on high would it only be 3.5 hours? Do you have an instant pot equivalent?
I don’t have instant pot info. I think 3.5 – 4 hours should work fine.
Can I cook this on high in a crockpot. Should I set it for 3-3 1/2 hours if yes
It’s hard to say exactly without testing. Yes, I would start with 3.5 hours, could take 4.
This looks sooo good, Sarah! Love your recipes here in Ky. ! 🙂