I’m a huge fan of the crockpot – just toss in your ingredients and let it cook all day? What’s not to like? I’m also a huge fan of any Asian-inspired meals, so I knew when I found this recipe for teriyaki pork, I was in business.
The best part about this recipe is you can add or subtract as much heat as you like. Instead of chile peppers, I used red pepper flakes, and garlic powder because I didn’t have any garlic cloves. The flavor was still fantastic and officially my husband’s favorite new dish. We paired it with some homemade fried rice (brown rice mixed with zucchini, fried egg, and soy sauce), plus a nice, crunchy egg roll that you see in the photo.
(This recipe makes 8 servings, but I’m pretty sure it disappeared within 4!)
Ingredients:
- 2 pounds pork tenderloin
- 1/2 cup teriyaki sauce
- 1 cup chicken broth
- 1/4 cup brown sugar
- 4 cloves garlic, chopped
- 3 fresh red chile pepper, finely chopped
- 1/2 large onion, sliced (or chopped, your preference)
- 1/4 teaspoon black pepper
Directions:
- Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
- Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
- Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
