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
0.5 cup(s)
Uncooked lean pork tenderloin
1 pound(s)
Soy sauce
0.25 cup(s)
Unseasoned rice vinegar
1 Tbsp
Unpacked brown sugar
1 Tbsp
Fresh ginger
1 Tbsp
Garlic
2 medium clove(s)
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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