Teriyaki Pork Tenderloin

PersonalPoints™ per serving
Total Time
2 hr 54 min
24 min
2 hr 30 min
This 5-ingredient teriyaki sauce is so much better than anything you’ll find in the supermarket, and it only takes a few minutes to prep. Make a double-batch to use on chicken or fish; it will keep in your fridge for up to 2 months.


Canola oil

1 tbsp(s)

Uncooked lean pork tenderloin

1 pound(s), trimmed

Fat-free reduced sodium chicken broth

½ cup(s)

Soy sauce

¼ cup(s)

Seasoned rice wine vinegar

1 tbsp(s)

Unpacked brown sugar

1 tbsp(s)

Ginger root

1 tbsp(s), minced and peeled

Fresh garlic scapes

2 medium, minced

Unsalted toasted sesame seeds

2 tsp(s)


  1. In a large heavy nonstick skillet over medium-high heat, warm oil. Add pork and cook until browned on all sides, about 6 minutes. Transfer to a 5- or 6-qt slow cooker. To skillet, add broth and bring to a boil, scraping up browned bits from bottom of pan. Add to slow cooker.
  2. In a small bowl, stir together soy sauce, vinegar, brown sugar, ginger, and garlic and pour over pork. Cover and cook until an instant-read thermometer inserted into thickest part of pork registers 145°F, 21/2 to 3 hours on Low.
  3. Transfer pork to a cutting board and let stand 5 minutes. Cut into 8 slices. Place 2 slices pork on each of 4 plates; sprinkle with sesame seeds and drizzle with juices in cooker. Garnish with basil leaves, if desired.
  4. Per serving: 2 slices pork and 3 tbsp sauce


Serving idea: Jasmine rice sprinkled with thinly sliced scallion and 2 tsp toasted sesame seeds complements the pork nicely.