Tender and savory, with a sesame and soy marinade that soaks all the way into the pork while the slow cooker does the work. I built the marinade with dry mustard, red pepper flakes, and a splash of Worcestershire, which reads like a typo in an Asian sauce until you taste what it does at the back. Pull the pork at 145 degrees so it stays juicy instead of cooking into shreds. 2.7g net carbs and 32.4g protein per serving.
I have been making this slow cooker Asian pork tenderloin for years, and it is the recipe that gets the most requests in my house. The marinade is the whole story here: sesame oil, dry mustard, and a hit of red pepper flakes. It sounds like a weird combination until you smell it braising for three hours and the whole kitchen fills with this deep, toasty sesame aroma.
A reader named Keisha brought this to a spring potluck, and her friend who orders takeout every week kept circling back to the platter. Then texted her at 11pm asking what was in the marinade. That is the kind of recipe this is. It does not look fancy in the bag, but the flavor punches way above its weight.
I built this recipe around pork tenderloin specifically because it is a lean, budget-friendly cut that feeds a family of four with leftovers. A whole tenderloin runs about $5-7 at most grocery stores, and the keto marinade ingredients are pantry staples you probably already have. I usually buy two tenderloins at a time, prep both as freezer dump bags, and pull one out the night before I need it.
If you like Asian-inspired low carb dinners, this pairs well with my keto sesame ginger Asian meatballs for a bigger spread, or try my keto sesame chicken if you want a chicken version of the same flavor profile. For a full Asian-themed dinner night, I will also make a batch of egg roll in a bowl alongside this.
My favorite way to serve the sliced pork is over broccoli slaw or cauliflower rice. The leftover cooking liquid works as a sauce. I spoon it right over the rice and it soaks in like a glaze. My kids do not even realize they are eating cauliflower.
Why I use the slow cooker for pork tenderloin
Pork tenderloin is a lean cut, and that changes everything about how you cook it. A lot of slow cooker pork recipes are written for shoulder or butt, which are fatty cuts that can handle 6-8 hours of low heat. Tenderloin does not work that way. I cook mine on low for 3.5 to 5 hours (depending on thickness) and pull it the moment it hits 145 degrees internally. Go past that and you get dry, stringy meat.
I use a slow cooker with a timer and auto-warm setting so it switches to warm the moment the cook time ends. No overcooked pork even if I lose track of time. If you are cooking this while you are at work, that auto-warm feature is not optional. It is essential.
I have been using the slow cooker for low carb dinners since I started keto, and this is still one of my most-cooked recipes. The marinade does double duty: it flavors the meat while it cooks, so there is no separate marinating step unless you want one.
Freezer dump bag method
This is a true dump-and-go freezer meal. I add the tenderloin and all the marinade ingredients to a gallon Ziploc bag, squeeze out the air, lay it flat, and freeze. When I am ready to cook, I thaw it in the refrigerator overnight and dump the entire bag into the slow cooker the next morning.
I usually prep 2-3 bags at a time. I write the recipe name, cook time, and temperature setting on each bag with a Sharpie so I do not have to look anything up later. Having these in the freezer means I always have a keto dinner ready when I have nothing else planned.
Here is my favorite shortcut: if you did not prep a freezer bag ahead of time, load all the ingredients into your slow cooker liner the night before. Cover it and store the whole thing in the refrigerator. In the morning, drop the liner into the base and press start. It saves about 10 minutes during the morning rush, and the meat picks up extra marinade flavor overnight.
If you like the freezer meal approach, my keto steak marinara uses the same dump bag method with Italian flavors.
Ingredient swaps and the Worcestershire question
I get more comments about Worcestershire sauce on this recipe than anything else, so let me clear it up. Not all Worcestershire uses high fructose corn syrup. Brands like Lea and Perrins use molasses or cane sugar instead. With 2 tablespoons spread across 6 servings, the sauce adds about 1 gram of carbs per serving. That is less than half the sugar in an avocado.
If you still want to cut it down, use 1 tablespoon instead of 2, or add a splash of apple cider vinegar for that same tangy bite. I have made it both ways and the difference is minimal.
For the soy sauce component, I list liquid aminos in the recipe but I have tested all three options. Regular soy sauce works fine (lowest price, strongest flavor). Bragg’s Liquid Aminos is what I use most often. Coconut aminos is the mildest and lowest sodium, but I add an extra tablespoon to compensate because it is less concentrated. All three keep this recipe low carb.
My favorite shirataki rice is by Zeroodle. It is the only brand I have found that skips the odd smell and rubbery texture that turns most people off shirataki. I serve it alongside the pork with the cooking liquid spooned over top. If you want more Asian-inspired protein options, my keto teriyaki chicken uses a similar flavor base.
Keto Marinated Asian Pork Tenderloin in the Slow Cooker Ingredients
Step by Step Instructions
1
Add everything to slow cooker
Add all ingredients to the liner of a slow cooker.
2
Slow cook instructions
Cover and cook on low for 3.5 to 5 hours or high for 2 to 3 hours, until pork reaches an internal temperature of 145°F. Let stand a few minutes before slicing. Serve over broccoli slaw or cauliflower rice.
3
Instant Pot instructions
Turn on sauté mode on your instant pot. Add olive oil and let heat up for a few minutes. Add tenderloins and sear until all edges are browned. Add remaining ingredients. Pressure cook for 15 minutes. Let pressure release naturally for 5 minutes before venting off the rest of the pressure manually.
4
Freezer instructions
Add all ingredients to a large ziploc bag, remove all the air and seal it closed. Mix or shake to evenly coat the meat. Freeze flat. To cook, thaw in the refrigerator the night before. Then cook according to instructions above.
Nutrition
Calories
287
Fat
16.9g
Protein
32.4g
Total carbs
2.7g
Net carbs
2.7g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
How do I know when pork tenderloin is done in the slow cooker?
I pull mine when it hits 145 degrees on an instant-read thermometer. For my slow cooker on low, that takes 3.5 to 5 hours depending on the thickness of the tenderloin. I have learned the hard way that going past 155 degrees dries it out fast. This is a lean cut, not a pork shoulder, so it does not need 6-8 hours.
Can I cook this straight from frozen without thawing first?
I have done it in a pinch. Add about 1-2 hours to the cook time on low and check the internal temperature at the 5 hour mark. The marinade will not penetrate as deeply when cooking from frozen, so the flavor is slightly milder. When I have the time, I thaw overnight in the refrigerator because the meat absorbs more of the sauce.
What is the difference between pork tenderloin and pork loin?
I get this question a lot. Pork tenderloin is a narrow, lean cylinder (usually 1-1.5 pounds). Pork loin is a thicker, wider roast that can be 3-5 pounds. They are completely different cuts. If you use a pork loin in this recipe, you will need to increase the cook time significantly and the marinade ratio changes. I wrote this specifically for tenderloin.
Should I reduce the cooking liquid before serving?
It is worth the extra minutes. I pour the cooking liquid into a small saucepan and reduce it over medium heat for 6-8 minutes while the pork rests. It goes almost syrupy and clings to the slices instead of pooling under them. If I skip that step, I just spoon it straight over cauliflower rice or broccoli slaw and it soaks in like a glaze.
Is pork tenderloin good for a keto diet?
Yes. Pork tenderloin is one of the leanest cuts I put in my slow cooker, and this recipe works out to 2.7g net carbs, 32.4g protein, and 287 calories per serving. I sweeten my marinade with golden monk fruit instead of sugar, so the whole dish stays keto.
How do I store and reheat leftovers?
I slice the pork before storing it in an airtight container with some of the cooking liquid. It keeps in the refrigerator for 4 days. I reheat slices in a skillet over medium heat with a splash of the sauce so they do not dry out. You can also freeze the sliced pork for up to 3 months. I lay the slices flat in a freezer bag so I can pull out just what I need.
Worcestershire in an Asian marinade read like a typo to me. Almost swapped it for more sesame oil. Didn’t. It does something at the back of the sauce that every similar recipe I’ve made without it is missing. Don’t skip it.
I’m the only keto eater in the house, so I made this for myself and didn’t plan to share. My daughter ate half the pork before dinner. She doesn’t eat pork. My best guess is the dry mustard and Worcestershire together. They cut the sweetness and pull the whole thing into savory-umami territory instead of just sweet.
I made this for a pool day this month and brought it sliced with the cooking liquid separate. Poured it over when I got there and it tightened up in the heat, clung to the slices instead of pooling. Someone who meal preps every week asked about the Worcestershire specifically, said it gave it more body than she’d expect from an Asian marinade. Good to know for summer.
2.7 net carbs for something that smells like the sesame noodle place my coworkers always order from (I’m the only one eating low-carb, so this felt like a real win). First time I’ve done a slow cooker marinade and I kept waiting to have to do something to it. You really do just walk away. Still surprises me. The pork came apart when I tried to scoop it and the cooking liquid went thick and glossy, which I wasn’t expecting. One question though: do you reduce that liquid before serving or just pour it over? Wasn’t sure if there was a step I missed.
The liquid thickens on its own in the slow cooker, but I usually reduce it on the stove. 6-8 minutes on medium and it goes almost syrupy, clings to the slices instead of pooling.
If you’re using the freezer bag method, double the marinade. The pork absorbs way more sitting in the freezer than it does fresh, and you’ll want that extra sauce to spoon over it after. I’ve tried a bunch of Asian slow cooker pork recipes and none of them quite hit this combo, though I pull back on the monk fruit slightly (the sauce gets sweeter as it cooks down). The dry mustard is the thing I didn’t notice until I made a version without it and couldn’t figure out what was off.
The dry mustard thing is exactly right. Without it the sauce tastes flat in a way nobody can quite name. I had someone make this three times trying to figure out what was off before I suggested adding the mustard back. The monk fruit building as it cooks is real too, I pull back about a tablespoon on a long slow cook. The freezer bag pulls in way more marinade as it thaws than fresh does.
Steam hits you when you lift the lid around hour four, and the smell is already good, but here’s the thing I started doing on batch two: pour the cooking liquid into a small saucepan and reduce it on medium-high while the pork rests, maybe 8 minutes. It goes from watery to glossy and actually sticks to the sliced meat. Takes almost nothing and it tastes like a completely different dish. Four stars as-written, five if you do the reduction step.
Reducing the cooking liquid is worth the 8 minutes. Mine goes almost sticky and clings to the slices instead of just pooling under them. I do it every time now.
There was a takeout spot near where I grew up, Friday nights after practice. The sesame and that sweet-soy thing they had going, I didn’t realize I’d given that up until this came out of the slow cooker smelling exactly like it. Making it weekly now.
The slow cooker does something to sesame oil that a skillet never could. Mine smells like that by hour two, and you’ve still got two hours left to wait.
Added a tablespoon of sambal oelek to the marinade and I’m not going back. The liquid aminos already do a lot, but the chili paste sharpens everything up in a way I wasn’t expecting. Made this in the Instant Pot on a hot June day and had it on the table in under an hour. Doubling the marinade next time so I have extra to spoon over the pork.
Sambal oelek sharpens it in a way the red pepper flakes can’t. Doubling makes sense, I spoon the extra marinade over broccoli slaw and it’s basically a second dinner.
Fourth time with this one and I finally added a splash of rice wine vinegar to the marinade. Cuts through the sweetness from the monk fruit and gives the pork this sharper, more complex flavor. The base recipe is already solid, but this is how I’m making it from now on.
I’ve cycled through at least four Asian-style pork tenderloin recipes trying to find one where the marinade actually penetrates. The sesame oil and monk fruit combo here gets close to what I remember from non-keto versions (without that flat substitute sweetness I keep running into), and mine came out falling apart at 4.5 hours on low. This is the one I’m sticking with.
Third time making this and the pork still comes out falling apart tender every single time. The liquid aminos give it this savory depth I wasn’t expecting, and the leftovers carry me through lunch the next two days.
Wasn’t sure the monk fruit would hold up in a savory marinade but it caramelizes into the pork in a way that reads more teriyaki than sweetener. Made this on a Wednesday and ate it cold out of the fridge the next morning.
The pork was falling-apart tender at 4 hours on low. Surprised me, honestly. I’d been braced for the full 5. The monk fruit runs sweet though, sweeter than I expected with the soy sauce and dry mustard in there (I double-checked twice thinking I’d misread). Still made it twice this month, dropping to 3 tablespoons of monk fruit and it’s much closer to what I wanted.
4 hours is right when the tenderloin runs on the thinner side. And yeah, the dry mustard punches up the sweetness in a way that catches people off guard. 3 tablespoons sounds like the fix.
My son smelled it from the front door and was in the kitchen before his bag hit the floor. He’s 15 and doesn’t care about keto, which is the real test. Going in the weeknight rotation.
Freaking delicious but I’ll cut the monk fruit back by a tablespoon next time because at full measure with the liquid aminos it tips sweet when I want that soy and sesame punch up front.
Yeah, one tablespoon less is probably right. Bragg’s is salty enough to hold the sweetness in check, but some of the other brands don’t and it tips exactly like you’re describing.
Three times in two months and it keeps landing. The sesame oil does something to the pork over those hours that I can’t fully explain, just this almost-glossy coating that pulls all the savory from the liquid aminos into the meat. My one note: 3.5 hours on low is where I’d stop if your slow cooker runs hot. Pushed it to 4.5 once and the edges dried out on me. Not a dealbreaker, still on repeat.
That coating is the sesame oil doing exactly what it should. And yeah, 3.5 is where I’d stop it too. Thermometer at 145 is more reliable than the clock anyway.
There’s a specific kind of takeout I used to order every week before keto, and I’d honestly written off ever having that flavor again. The liquid aminos and sesame oil together in this marinade, it’s close enough that I actually stopped eating for a second. Made it Sunday, house smelled incredible while it slow cooked, and I just kept thinking I get to eat this on a regular Tuesday night. Going in my permanent rotation.
That stop-mid-bite moment is real. Spoon some of the cooking liquid over your side (I do broccoli slaw). It carries the sesame-amino flavor through the whole plate.
Added a tablespoon of fresh ginger to the marinade and it really sharpened the whole flavor profile. The ginger played off the sesame oil in a way I wasn’t expecting. Used the Instant Pot instead of the slow cooker (12 minutes high pressure) and the pork came out completely fork-tender. This one’s going in the weeknight rotation.
I’ve tried a few slow cooker pork recipes that came out stringy and weirdly sweet, so I wasn’t convinced this one would be different. But the sesame oil and dry mustard do something unexpected together (savory in a way the other versions I’ve tried never came close to). Mine went in on low for 4 hours and came out falling apart tender. Still 4 stars because I want to try the Instant Pot version before committing to five.
IP version is good. Sear it on saute mode first for color, then 15 minutes on high pressure with a 5-minute natural release. Bit firmer than slow cooker but the flavor holds up.
