Slow Cooker Teriyaki Pork Tenderloin Food

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• 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 Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

CROCK POT TERIYAKI PORK TENDERLOIN RECIPE

Steps:

• Place the pork tenderloin, carrots, onions, and pepper in the crock pot. I used a 6 quart slow cooker.
• In a small bowl combine the teriyaki sauce, brown sugar, chicken broth and minced garlic. Stir to combine.
• Pour over the pork in the crock pot.
• Cook on low 8-10 hours or until pork is tender.
• When finished place the pork on a cookie sheet lined with foil (optional).
• Spoon extra sauce on top.
• Broil for 10 minutes or until brown.
• Slice and serve over rice or mashed potatoes.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

SLOW COOKER TERIYAKI PORK ROAST RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Rub roast with 1/4 cup brown sugar. Place roast in crock pot.
• In a bowl, mix together chicken broth, teriyaki sauce, remaining brown sugar, ginger, garlic, chili pepper flakes, black pepper and onion powder. Pour on top of roast. Cook on low for 6-7 hours OR high for 3-4 hours.
• Remove roast from slow cooker and place on plate. Shred with two forks.
• In a small bowl, mix together cornstarch and cold water, then add to the liquid that remains in the slow cooker. Let cook on high in the slow cooker for 5-10 minutes or until it starts to thicken (to speed up this process, you could pour the remaining liquid in a saucepan and heat on your stove top over high heat until the sauce thickens up). Pour sauce on top of shredded pork.
• Serve over rice and with stir-fried vegetables.
• To make this a freezer meal, rub roast with brown sugar and place roast in a gallon-sized resealable freezer bag. In a bowl, mix together chicken broth, teriyaki sauce, remaining brown sugar, ginger, garlic, chili pepper flakes, black pepper and onion powder. Pour on top of roast in bag. Seal bag and place in the freezer. When ready to eat, remove from freezer and place in fridge for 12-24 hours so that it can thaw. Pour contents of bag in slow cooker and follow the cooking and serving directions above.

TERIYAKI PORK TENDERLOIN (SIMPLE!)

Steps:

• In a large ziploc bag, combine soy sauce, sugar and ketchup. Add tenderloin. Seal bag and turn to coat. Marinate at least over night, preferrably longer though.
• Preheat oven to 425 (I used the grill instead).
• Place pork in 13 x 9 greased baking dish. (I put the remaining marinade in a saucepan, brought to a boil and added some cornstarch to thicken it.) I served the sauce on top of the pork.
• Bake, uncovered, at 425 for 35-40 minutes OR until meat thermometer reads 160. Let rest for 5 minutes before slicing.

EASY SLOW COOKER TERIYAKI PULLED PORK

Steps:

• Place pork shoulder in slow cooker and pour teriyaki sauce and chicken broth over pork. Cook on Low until pork is fall-apart tender, 5 to 6 hours.
• Remove pork from the slow cooker, shred, and season with salt and pepper. Garnish with sesame seeds.

SLOW COOKER TERIYAKI PULLED PORK

Steps:

• Place pork butt in the bottom of a slow cooker and turn heat to High.
• Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
• Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

TERIYAKI PORK ROAST (CROCK-POT)

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
• Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
• Sprinkle with salt and pepper.
• Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
• Remove roast; cover and let stand for 15 minutes.
• Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
• Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
• Cover and cook on high for 15 minutes or until thickened.
• Slice pork; serve with gravy.

TERIYAKI PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally., Drain and discard marinade. Grill the tenderloins, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Sprinkle with pepper if desired.

TERIYAKI PULLED PORK IN THE SLOW COOKER

Steps:

• Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
• Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
• Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
• Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
• Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.