Teriyaki pork tenderloin
Uncooked lean pork tenderloin
1 pound(s), trimmed
Reduced sodium canned chicken broth
1 Tbsp, seasoned variety
Unpacked brown sugar
1 Tbsp, minced peeled fresh
2 medium clove(s), minced
Unsalted toasted sesame seeds
- Heat oil in large heavy nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Transfer to 5- or 6-quart slow cooker. Add broth to skillet and bring to boil, scraping up browned bits from bottom of pan. Add to slow cooker.
- Stir together soy sauce, vinegar, brown sugar, ginger, and garlic in small bowl and pour over pork. Cover and cook until instant-read thermometer inserted into thickest part of pork registers 145°F, 2 1/2–3 hours on Low.
- Transfer pork to 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 tablespoons sauce