This 4-ingredient slow cooker teriyaki pork tenderloin is designed for nights when you want a deeply flavorful dinner with almost no effort. You literally dump frozen whole pork tenderloins into the slow cooker, pour over a quick pantry teriyaki mix, and let time and gentle heat do the work. Teriyaki, which originated in Japan as a method of grilling or broiling fish and meats with a glossy soy-sugar glaze, adapts beautifully to the slow cooker: the salty-sweet sauce seeps into the pork as it slowly thaws and cooks, leaving you with tender slices and plenty of savory juices to spoon over rice.
Serve the sliced teriyaki pork over steamed white or brown rice to catch all the extra sauce, and add a simple side of steamed or stir-fried vegetables such as broccoli, snap peas, or carrots. A crisp cucumber salad with rice vinegar and sesame oil is a refreshing contrast to the rich, savory-sweet pork. If you’d like to keep things even simpler, spoon the pork and sauce into lettuce cups or over cauliflower rice for a lighter option, and garnish with extra sliced green onions for a fresh, peppery bite.
4-Ingredient Slow Cooker Teriyaki Pork TenderloinServings: 6
Ingredients
2 to 2 1/2 pounds frozen whole pork tenderloins (usually 2 small tenderloins, unthawed)
1 cup bottled teriyaki sauce (regular or low-sodium)
1/3 cup brown sugar, packed
1/4 cup sliced green onions (plus extra for garnish, optional)
Directions
Place the frozen whole pork tenderloins directly into the bottom of a 5- to 7-quart slow cooker. They can be slightly stacked if needed, but keep them mostly in a single layer so they cook evenly.
In a small bowl, whisk together the teriyaki sauce and brown sugar until the sugar is mostly dissolved. Stir in the sliced green onions.
Pour the teriyaki mixture evenly over the frozen pork tenderloins, making sure the tops are coated. Some sauce will pool at the bottom of the slow cooker, which is exactly what you want for basting and serving later.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 1/2 to 4 1/2 hours, until the pork is very tender and reaches an internal temperature of at least 145°F (63°C) in the thickest part.
Once cooked, transfer the pork tenderloins to a cutting board and let them rest for 5 to 10 minutes. Meanwhile, skim any excess fat from the surface of the cooking liquid in the slow cooker.
Slice the pork tenderloins into medallions, or shred them with two forks if you prefer a pulled texture. Return the sliced or shredded pork to the slow cooker and gently toss with the warm teriyaki juices so every piece is coated.
Taste the sauce and adjust if needed by adding a splash more teriyaki sauce for saltiness or a teaspoon of brown sugar for extra sweetness. Garnish with additional sliced green onions and serve hot with your favorite sides.
Variations & Tips
For a slightly lighter version, use low-sodium teriyaki sauce and reduce the brown sugar to 1/4 cup; you can always add a teaspoon or two of sugar at the end if you’d like more sweetness. If you enjoy a bit of heat, stir 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes into the teriyaki mixture before pouring it over the pork. To introduce a subtle smoky note, add 1/2 teaspoon of smoked paprika or a few drops of liquid smoke to the sauce. You can also add vegetables that tolerate long cooking, such as thick-cut carrots or onion wedges, around the frozen pork before pouring on the sauce; keep in mind they’ll soften considerably by the time the pork is done. Food safety tips: Always start with commercially frozen, intact whole pork tenderloins that have been kept at a safe temperature (0°F / -18°C or below) until you’re ready to cook. Place the frozen meat in a single layer as much as possible so it thaws and heats evenly. Use a reliable instant-read thermometer to ensure the pork reaches at least 145°F (63°C) in the center before serving, and avoid leaving cooked pork at room temperature for more than 2 hours (or 1 hour if your kitchen is above 90°F / 32°C). Store leftovers in a shallow container in the refrigerator and use within 3 to 4 days, reheating until steaming hot before eating.
