Teriyaki Pork Tenderloin
3
Points®
Total time: 2 hr 54 min • Prep: 24 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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 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)
Instructions
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
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