High Protein | Weight Watchers Friendly
Crockpot Teriyaki Pork Tenderloin is a healthy meal that makes dinner simple. Start by browning the pork, then let it cook in the slow cooker until it turns really tender.
The sauce is made with soy sauce, garlic, ginger, and a bit of brown sugar. As the pork cooks, these flavors soak in. Just before serving, add some sesame seeds for a finishing touch.
This is a great weeknight dinner because it uses just a few ingredients and doesn’t take much time.
Prep is quick, and after you put everything in the crockpot, there’s nothing else to do.
This is the perfect lazy dinner option!
Why You’ll Love This Teriyaki Pork Tenderloin
Slow Cooker Friendly
This recipe is hands-off once the pork and sauce are in the slow cooker.
Balanced Flavors
Soy, garlic, ginger, and a touch of brown sugar give the pork a savory-sweet balance.
Healthy Dinner Option
It’s a lean pork recipe with simple, low-sodium ingredients.
Tips and Tricks
Browning the Pork
Make sure to sear the pork well before adding it to the slow cooker. This step locks in flavor.
Checking Temperature
Use an instant-read thermometer to ensure the pork reaches 145°F for the best results.
Ingredient Substitutions
Soy Sauce
Use coconut aminos or tamari if you need a lower-sodium or gluten-free option.
Brown Sugar
Honey can be swapped in if you want a natural sweetener.
Serving Suggestions
With Rice
Serve over steamed white or brown rice to soak up the teriyaki sauce.
With Vegetables
Pair with roasted broccoli, carrots, or stir-fried veggies for a complete meal.
How to Store and Reheat
Store
Place leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat
Warm slices in a skillet with a little of the cooking liquid over medium heat until heated through.
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Crockpot Teriyaki Pork Tenderloin
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Equipment
Ingredients
- 3 teaspoon canola oil
- ½ cup reduced-sodium chicken broth
- 1 pound lean pork tenderloin trimmed
- ¼ cup reduced-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger minced peeled
- 2 cloves garlic minced
- 2 teaspoon unsalted toasted sesame seeds
Instructions
- Heat oil in a large heavy skillet over medium-high heat
- Add pork and cook until browned on all sides, about 6 minutes.
- Transfer pork to a 5 or 6 quart slow cooker.
- Pour chicken broth into the skillet.
- Bring broth to a boil, scraping up browned bits from the pan.
- Pour broth into the slow cooker.
- In a small bowl, stir together soy sauce, rice wine vinegar, brown sugar, ginger, and garlic.
- Pour sauce mixture over pork.
- Cover slow cooker and cook on low until pork reaches 145°F on an instant-read thermometer, about 2½ to 3 hours.
- Transfer pork to a cutting board and let rest for 5 minutes.
- Slice into 8 pieces.
- Place 2 slices on each plate, sprinkle with sesame seeds, and drizzle with juices from the slow cooker.
Notes
How to Store and Reheat
Store: Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Warm slices in a skillet with a little of the cooking liquid over medium heat until heated through.Nutrition
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