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Slow Cooker Teriyaki Pork Tenderloin

Slow Cooker Teriyaki Pork Tenderloin

  • Prep

    25 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 35 m
StayHomeCook

StayHomeCook

This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers. This version is mild enough for my 4-year-old to enjoy. Two 1 pound tenderloins might only feed six because everyone will want seconds!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 732 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
  2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
  3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
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Reviews

James C. Taylor
275

James C. Taylor

6/2/2009

Cook on low, not high. I followed the recipe to the letter other than the slow cooker temperature setting and it came out wonderfully. Four hours on low is plenty done. I used a roux to make a sauce out of the mixture

Natalie Locklear
179

Natalie Locklear

12/29/2009

SOOOO YUMMY!!!!!!!!!! I don't brown for as long as they said too. ? I also heard from another reviewer that the juices didn't absorb as well...but then I break all the meat apart and make it like pulled pork. I like a lot of sauce so I double or triple what's above because I like the sauce to be all around the meat while it's cooking. Or at least half way up the tenderloins. I do constantly spoon the liquid over, but you don't have too - esp if you make more liquid. I really go heavy on the teriyaki sauce! Basically, I used a large mixing bowl and filled it about half way full of stuff! Cooking time - I was in a hurry the other day, so I cooked on high for three hours, maybe longer - just long enough to where when I took my fork I could tell the meat would shred easily. Then I removed about half of the liquid, and then shredded the meat. I did end up putting some of it back it, cuz like I said, I like sauce and I used enough to coat the meat + a little more. Then I cooked it on low for about an hour - but not too much longer as the meat is SOOO tender by this point. I have cooked it on low for the full 8 hours too, but still waiting to shred the meat until the last hour or so. Ingredient alterations - the first time I used this, I used honey teriyaki, but just got regular stuff this time, and added 1/4 cup of honey. Also, I don't use fresh red chile pepper but will add touch of red pepper and some creole seasoning. The BEST is Tony Chacherie's original Creole Seasoning

Mrs. Lagdameo
157

Mrs. Lagdameo

11/11/2009

This recipe is very good. I made it a few times for office parties and other pot luck parties because I get requests to bring them. What I love most about this dish is it is so easy to make. I just put the entire recipe in the slow cooker, set the time and it's ready in a few hours. I cook mine LOW for 8 hours just to make sure it's really soft and tender. I brown the pork if I have time but there are a few times where I didn't brown the pork and can honestly say, I can't tell the difference. Also, when I bring this dish to any gathering I buy a least expensive cut of pork or what is on sale and I cubed the pork, about 1/2 an inch or less, so I don't have to slice it and it's easier for people to eat. ***And if I want to bring want to bring up the recipe to a notch, you can add 1 sprig of fresh oregano, 1 bay leaf, and 2 star anise. ***And if I want to influence the dish with my Asian heritage, I add 1-1/2 tablespoon salted black beans (tausi).

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