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Teriyaki pork tenderloin

Teriyaki Pork Tenderloin

4
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. Jasmine rice sprinkled with thinly sliced scallions and 2 teaspoons toasted sesame seeds is great on the side.

Ingredients

Canola oil

3 tsp

Reduced sodium chicken broth

½ cup(s)

Uncooked lean pork tenderloin

1 pound(s), trimmed

Soy sauce

¼ cup(s)

Unseasoned rice vinegar

1 Tbsp, seasoned variety

Unpacked brown sugar

1 Tbsp

Fresh ginger

1 Tbsp, minced peeled fresh

Garlic

2 clove(s), minced

Unsalted toasted sesame seeds

2 tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Per serving: 2 slices pork and 3 tablespoons sauce

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