Teriyaki Pork Tenderloin
Uncooked lean pork tenderloin
1 pound(s), trimmed
Fat-free reduced sodium chicken broth
Seasoned rice wine vinegar
Unpacked brown sugar
1 tbsp(s), minced and peeled
Fresh garlic scapes
2 medium, minced
Unsalted toasted sesame seeds
- 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.
- 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.
- 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.
- Per serving: 2 slices pork and 3 tbsp sauce