Slow Cooker Soy Ginger Pork Tenderloin with Rice and Brussels
Tender, slow-cooked pork tenderloin in a savory garlic-ginger soy glaze. Served alongside fluffy jasmine rice and roasted Brussels sprouts, it is a comforting and easy-to-prep meal.
Prep
15 min
Cook
240 min
Total
255 min
Makes
3 servings
Created together. Shared with you.
Made by Karen + Lila
Karen created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
240 min
Total
255 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Meal Prep: This dish reheats beautifully. Store the sliced pork in its glaze alongside the rice and Brussels sprouts in airtight containers for up to 3 days.
Do these three things first
- 1While the pork cooks, preheat your oven to 400°F (200°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Whisk together the low-sodium soy sauce
- 01
Whisk together the low-sodium soy sauce
In a small bowl, whisk together the low-sodium soy sauce, maple syrup, grated fresh ginger, minced garlic, and sesame oil until fully combined.
Look for: fully combined
Tap card to mark done - 02
Place the pork tenderloin into the slow…
Place the pork tenderloin into the slow cooker. Pour the soy-ginger mixture directly over the meat, turning the pork once to ensure it is evenly coated.
Tap card to mark done - 03
Cover the slow cooker and cook on…
Cover the slow cooker and cook on low heat for 4 to 5 hours (or on high heat for 2 hours) until the pork tenderloin reaches an internal temperature of 145°F (63°C) and is tender.
Look for: the pork tenderloin reaches an internal temperature of 145°
Tap card to mark done - 04
Preheat your oven to 400°
While the pork cooks, preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until the edges are nicely charred and tender when pierced with a fork.
Look for: the edges are nicely charred and tender when pierced with a fork
Tap card to mark done - 05
Cook the jasmine rice in a pot…
Cook the jasmine rice in a pot or rice cooker according to package directions.
Tap card to mark done - 06
Remove the pork tenderloin from the slow…
Remove the pork tenderloin from the slow cooker and let it rest on a cutting board for 5 minutes before slicing it into medallions.
Allow: 5 minutes
Tap card to mark done - 07
Whisk the cornstarch and cold water together…
Whisk the cornstarch and cold water together in a small cup to form a slurry. Stir this slurry into the remaining warm juices in the slow cooker. Cover and cook on high heat for 10 minutes until the sauce thickens into a glossy glaze.
Look for: the sauce thickens into a glossy glaze
Tap card to mark done - 08
Serve 1/3 of the sliced pork tenderloin…
Serve 1/3 of the sliced pork tenderloin over a portion of jasmine rice and roasted Brussels sprouts, spooning the warm soy-ginger glaze generously over the pork.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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