• Prep Time: 10 mins
  • Cooking Time: 8 hours
  • Serves: 8

Slow Cooker Pork Tenderloin with Raspberry Habanero Glaze

  • Recipe Submitted by on

 Ingredients List

  • For the rub:
  • 2 teaspoons salt
  • 1 teaspoon Chinese 5 Spice
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon crushed red pepper
  • 2 pounds pork tenderloin
  • ½ cup chicken stock
  • For the glaze:
  • ½ cup chicken stock (can use water but it must be cold)
  • ¼ cup rice vinegar (can use white vinegar)
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • ½ cup raspberry habanero jelly (or any other fruit and pepper jelly)


In a small bowl, combine the salt, 5 spice powder, garlic powder, black pepper, and crushed red pepper flakes.
Rub the tenderloin with the spice mixture and place in the bottom of the slow cooker.
Pour ½ cup chicken stock down the edge of the slow cooker so you don't wash off the spice rub off of the tenderloin.
Cook on low for 6-8 hours, and then preheat your broiler.
While the pork is finishing up in the slow cooker and your broiler heats up, combine the cold stock or water with the cornstarch until smooth. Then pour it into a small pot along with the rice vinegar, soy sauce, and pepper jelly. Heat over medium heat and stir until mixture thickens, about 4 or 5 minutes.
Remove from heat.
Line a baking sheet with aluminum foil, or parchment paper, and spray with nonstick spray.
Carefully remove the pork from the crock pot, being careful it doesn't fall apart, and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, the turn the pan and broil another 1 or two minutes, or until bubbly and caramelized. Serve with remaining glaze on the side.

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