Slow Cooker Teriyaki Pork Tenderloin Recipe - Allrecipes.com
Slow Cooker Teriyaki Pork Tenderloin Recipe
  • READY IN 4+ hrs

Slow Cooker Teriyaki Pork Tenderloin

Recipe by  

"This sweet and spicy tenderloin recipe is super easy! Make it as spicy as you like by adding more or different types of chili peppers. This version is mild enough for my 4-year-old to enjoy. Two 1 pound tenderloins might only feed six because everyone will want seconds!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    4 hrs 10 mins
  • READY IN

    4 hrs 35 mins

Directions

  1. 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.
  2. 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.
  3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2009

Cook on low, not high. I followed the recipe to the letter other than the slow cooker temperature setting and it came out wonderfully. Four hours on low is plenty done. I used a roux to make a sauce out of the mixture

 
Most Helpful Critical Review
Jan 12, 2011

Dry, dry, dry. Maybe if the liquid completely covered the meat it wouldn't have been so dry. Or if I cooked it on low for 6 hours instead of on high for 3.5 hours. I put some of the liquid in a pot on the stove with some added sugar and cooked it down to make a sauce. That part was good.

 
Dec 29, 2009

SOOOO YUMMY!!!!!!!!!! I don't brown for as long as they said too. ? I also heard from another reviewer that the juices didn't absorb as well...but then I break all the meat apart and make it like pulled pork. I like a lot of sauce so I double or triple what's above because I like the sauce to be all around the meat while it's cooking. Or at least half way up the tenderloins. I do constantly spoon the liquid over, but you don't have too - esp if you make more liquid. I really go heavy on the teriyaki sauce! Basically, I used a large mixing bowl and filled it about half way full of stuff! Cooking time - I was in a hurry the other day, so I cooked on high for three hours, maybe longer - just long enough to where when I took my fork I could tell the meat would shred easily. Then I removed about half of the liquid, and then shredded the meat. I did end up putting some of it back it, cuz like I said, I like sauce and I used enough to coat the meat + a little more. Then I cooked it on low for about an hour - but not too much longer as the meat is SOOO tender by this point. I have cooked it on low for the full 8 hours too, but still waiting to shred the meat until the last hour or so. Ingredient alterations - the first time I used this, I used honey teriyaki, but just got regular stuff this time, and added 1/4 cup of honey. Also, I don't use fresh red chile pepper but will add touch of red pepper and some creole seasoning. The BEST is Tony Chacherie's original Creole Seasoning

 
Nov 11, 2009

This recipe is very good. I made it a few times for office parties and other pot luck parties because I get requests to bring them. What I love most about this dish is it is so easy to make. I just put the entire recipe in the slow cooker, set the time and it's ready in a few hours. I cook mine LOW for 8 hours just to make sure it's really soft and tender. I brown the pork if I have time but there are a few times where I didn't brown the pork and can honestly say, I can't tell the difference. Also, when I bring this dish to any gathering I buy a least expensive cut of pork or what is on sale and I cubed the pork, about 1/2 an inch or less, so I don't have to slice it and it's easier for people to eat. ***And if I want to bring want to bring up the recipe to a notch, you can add 1 sprig of fresh oregano, 1 bay leaf, and 2 star anise. ***And if I want to influence the dish with my Asian heritage, I add 1-1/2 tablespoon salted black beans (tausi).

 
May 16, 2011

I am soooo glad that so many of you you have enjoyed this recipe! It makes me laugh, though, every time someone "discovers" that it's better cooked on low--that's how I submitted the recipe :) I'm not sure what happened in translation. I just read a review where the cook used a pork shoulder roast--I'm gonna have to try that less-expensive version, 'cuz Lord knows I can't buy tenderloin all of the time! Thanks to you all for trying, saving & reviewing my recipe...I have enjoyed sharing your reviews with my husband, who always asks, "Why can't you just make plain 'ole meat?" Ha! Where's the fun in that???

 
Oct 26, 2009

Excellent! I made a few minor chages. Instead of red chili pepers I used a couple of drops of Red Hot Sauce. I also cooked it on LOW for 4 hours instead of on high. I thickened the sauce to serve with the meat. My family loved it!

 
Apr 14, 2009

My fiancee looooves anything smothered in teriyaki sauce and he loves pork tenderloin, so this was perfect! I substituted ground red pepper for the red chile peppers (as I'm not wild about spicy food anyway) and the result was divine! He loved the flavor and it was soooo juicy! We'll definately do this again! Maybe next time we'll throw some red potatoes and carrots in to cook with it.

 
Aug 06, 2009

This was delicious and very flavorful, but another reviewer said to cook it on low and I will try this next time because the meat fell apart when I tried to slice it. The aroma while it cooked was fantastic and it was very tasty. Either a cheaper cut of meat or cook on low next time, though.

 

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Nutrition

  • Calories
  • 175 kcal
  • 9%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 732 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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