Crock-Pot Chinese Pork Tenderloin and Noodles


Happy New Year! You’ve almost made it through the first week of 2016, good for you! How many New Years Resolutions have you made and broken this week already? Were you one of those people that started your new gym routine on Monday and you’re already planning on sleeping in tomorrow? I know I fully plan on sleeping in!

I have always been about easy cooking and 2016 is going to bring more easy and delicious recipes from Ski Boots! Life is just too short to fuss with complicated recipes and ingredients. Plus, who feels like cooking after a long day at the office? I sure don’t! That is why I am in love with my crock-pot! Put everything together, turn it on, and when you get home… dinner is basically done! I love pork tenderloin but I have not come across many original ways to cook it. I snagged this recipe from my friend Kim’s kitchen- I can’t remember where it was from but after I tried it, I knew I wanted to make it for the blog! Happy eating!


  • 2 (1 pound) pork tenderloins, trimmed
  • 1/4 cup lower sodium soy sauce
  • 1/4 cup chicken broth
  • 1 tablespoon hoisin sauce
  • 1 tablespoon tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon fresh ginger, peeled and grated
  • 2 garlic cloves, minced
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon dark sesame oil
  • 3 3oz packages of Ramen Noodles, soaked in hot water (without flavor packet)
  • 1 cup matchstick-cut carrots
  • 3/4 cup chopped green onions
  • 1/4 cup cilantro leaves
  • 1/3 cup chopped, unsalted peanuts (optional)
  • Lime wedges


  1. Place tenderloins in a 5-quart crock-pot. Combine 1 tablespoon soy sauce, hoisin sauce, tomato sauce, sugar, ginger and garlic and pour over pork. Cover and cook on low for 3 1/2 hours.
  2. When pork is done remove it from the pot and let stand for 10 minutes. After the pork has cooled slightly shred the pork with two forks, cover and keep warm.
  3. While pork is cooling, strain the cooking liquid through a sieve into a bowl. Return the liquid to the crock-pot and add the remaining 3 tablespoons of soy sauce, vinegar, sesame oil and chicken broth. Cover and cook on high for 10 minutes.
  4. Meanwhile, cook Ramen noodles in a bowl of boiling water for 5 minutes (do not add the flavor packet. Strain and Set aside.)
  5. Once the liquid has cooked for 10 minutes, turn the crock-pot off and add the shredded pork, cooked noodles, carrots, green onions, cilantro and peanuts. toss to combine.
  6. Server immediately with a lime wedge and extra cilantro for garnish.

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