- 2 tbsp olive oil
- 2 lb pork tenderloin
- 1⁄2 cup teriyaki sauce
- 1 cup chicken broth
- 1⁄4 cup brown sugar
- 4 clove garlic, chopped
- 3 fresh red chile pepper, finely chopped
- 1⁄2 large onion, sliced
- 1⁄4 tsp black pepper
- 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.
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