Slow Cooker Teriyaki Pork Tenderloin

By Addie

"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!" —

Ingredients

• 2 tablespoons olive oil
• 2 pounds pork tenderloin
• 1/2 cup teriyaki sauce
• 1 cup chicken broth
• 1/4 cup brown sugar
• 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
• 1/4 teaspoon black pepper

Preparation

Step 1

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: (193)

Rating is with these modifications: Added 2 tsps jar ginger. Two Green Jalapeno instead of red peppers. Added 1/8 tsp Asian Sriracha Hui Chili Sauce (use sparingly if you don't like spicy food). Doubled the teriyaki sauce in recipe. I used a smart Hamilton Beach slow cooker with probe set at 160 degrees on LOW [it turns itself to Warm setting when done]. Approx cook time was 2.5 hrs for slice-tender meat. Thickened sauce in pan w/flour on stove top. Served w/white rice w/almond slivers & parsley and steamed broccoli spears. Husband and I give it an A+.

Really yummy, quick and easy prep. I used a tip suggested by another reviewer and substituted 1/2 tsp of crushed red pepper flakes for the chile pepper. It was just the right combination of sweet and spicy in my opinion.

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

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

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).

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.

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!

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.

Another fantastic slow cooker recipe for pork tenderloin. Made as written with the exception of the red chile peppers. I didn't have any on hand so used approximately 1/2 tsp of crushed red pepper flakes. Added plenty of kick for our taste. Next attempt, I will reduce the cooking time. Most of the tenderloin did not slice well and actually crumbled. It was still lovely and moist, but not the presentation that I prefer. Thanks for the great recipe!

I followed the recipe pretty close with the exception of the chopped red chile pepper, which I did not have. I used a couple teaspoons of red chile paste and that added enough heat for us. This was tasty--paired well with my Cold Sesame Noodles. I wished the sauce was thicker, next time I'll add a little cornstarch into a bit of the chicken broth and stir that in before servin

This turned out great for me. I had to make my own Teriyaki sauce so it was gluten-free. I also added quick rice at the end so it would soak up the juices. The pork came out very tender, and we like sweet teriyaki so we skipped the chilies and added honey instead. We will definitely be making this again.

Great recipe! Very tender and tasty. I served with rice and some steamed broccoli. Trader Joe's didn't have any red chile peppers, so I didn't add any and it still tasted good. I also put in less than half the amount of brown sugar, as I didn't want it too sweet (and teriyaki sauce is sweet as it is.) It turned out great! Next time I'll try to add some chiles or at least some red pepper flakes, as I like a little kick.

Really juicy and flavorful. I cooked it for a good 5 hours in the crock pot and it was very tender without falling apart. I thickened up some of the juice to use as a gravy. Yum!

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???

This recipe turned out pretty good.I did not brown the tenderloins, I just put them in slow cooker and covered them with the sauce. I didn't add the red chile pepper, since I didn't have any on hand. The sauce had a really nice flavour, but I added a little cornstarch at the end to thicken it up. The pork was a little bit dry. Next time I think I will cook it on low.

This recipe has a very good flavor. I love the convenience of the slow cooker, but I'm so close to giving up on using it anything but chili or stews because I don't like the texture of the meat when it's cooked this way. This recipe changed my mind for now. But, if you want the meat to turn out more like it was roasted in the oven, you should take care NOT to over cook it. I used a two pound pork loin roast and it would have been perfect after just 4 hours on low (I cooked it for nearly 6 hours on low). Also, I use the "smart pot" which I think cooks hotter than other slow cookers. Hope this helps anyone, like me, who was ready to ditch the slow cooker. Thanks for the tasty recipe.

This was great! Everyone (including kids) wanted seconds! I ran out of teriyaki sauce and had to concoct my own with brown sugar, soy sauce and red wine vinegar. . .but it was still great! I didn't brown it first (didn't have time) I'm sure the color would have been much prettier if I had. I doubled the liquid part to give more juice for cooking and I used red pepper flakes (about 1/2 tsp). 4 hours on low was plenty of time for my whole pork loin (used loin cause it was cheaper than tenderloin). I added 3 cups of cooked rice and some frozen broccoli to the slow cooker with 30 minutes left on the timer -- that was AWESOME! I'll definitely do that again.

This is such a wonderful meal.....I'm making it for the second time as I speak. I find it's really easy to dry meat out in the crock pot so I highly suggest cooking on LOW NOT HIGH for the 4 hours. It just comes out perfect! Thanks for a great dinner!!!!