Slow Cooker Teriyaki Pork Tenderloin

February 27, 2015

Slow Cooker Teriyaki Pork Tenderloin recipe | One Hungry Mama

Most people get excited about their slow cooker as soon as the weather gets cold. They turn to it when they’re excited to start making winter stews and warming soups. Me? I direct my initial excitement for cozy winter food at the stove, braises on the fire and baked casseroles in the oven. The slow cooker comes out in my house around mid-January, when I’ve had it with winter and tire of tending to slow cooked meals. My cue is when I start dreaming of bright green salads, fresh produce, and vibrant flavors.

That’s when I let the slow cooker do the dirty work of churning out the final weeks of hearty winter dinners including this Slow Cooker Teriyaki Pork Tenderloin.

This recipe is another from the Healthy Slow Cooker Revolution cookbook from America’s Test Kitchen. These slow cooker dinner recipes, my favorite from around the web, and this book have been life savers this past month. I love that they aren’t just typical slow cooker fare, which solves the problem that I rely on my slow cooker most when I’m done with winter eats. This Pork Tenderloin Teriyaki is a perfect example. A simple roast that practically cooks itself and can serve a million ways: this is what I need right now.

If it’s what you need right now, too. Get cooking. Or, rather, have your slow cooker do it.

Teriyaki Pork Tenderloin
Recipe from Healthy Slow Cooker Revolution by America’s Test Kitchen
(Can be shared with kids 10+ mos)*
Serves 4

1/3 cup low-sodium soy sauce
1/3 cup sugar
2 tablespoons mirin
1/2 teaspoon grated fresh ginger
1 garlic clove, minced
2 (12-ounce) pork tenderloins, trimmed of all visible fat
1 1/2 teaspoons cornstarch
1 tablespoon water
2 scallions, sliced thin
1 teaspoon sesame seeds, toasted

1. Combine soy sauce, sugar, mirin, ginger, and garlic in slow cooker. Nestle pork into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork registers 140 degrees, 1 to 2 hours on low.

2. Adjust oven rack 6-inches from broiler element and heat broiler. Transfer pork to aluminum foil-lined rimmed baking sheet. Transfer cooking liquid to small saucepan and bring to simmer over medium heat. Whisk cornstarch and water together, then whisk into cooking liquid and simmer until thickened, 3 to 5 minutes.

3. Brush pork heavily with glaze and broil until spotty brown on top, about 5 minutes. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice pork 1/4 inch thick, drizzle with remaining glaze, and sprinkle with scallions and sesame seeds. Serve plain or, as I did, with lettuce on potato rolls for pork teriyaki sandwiches.

*Note: While there is nothing in this that is unsafe for younger eaters, I recommend it starting at 10+ months given my personal preference to refrain from sharing meat before 10-months-old. It’s just a personal preference, so feel free to share with wee ones as long as you puree, pulse or cut the meat into an age-appropirate texture.

One Response

  1. Nothing looks better to me today then this, love it!

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