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several small round pork tenderloin slices with pale moist centers on an ordinary plate beneath a thin glossy medium-brown teriyaki sauce with tiny ginger and garlic flecks, with no sesame seeds, scallions or garnish
Rachel Kim

Slow Cooker Teriyaki Pork Tenderloin

Teriyaki tenderloin gets its shape from clean slices and a thin glossy sauce, not a long cook until the meat pulls apart. Ginger and mirin season the cooking liquid, which thickens separately after the pork reaches its temperature. Keep the soy measure restrained and use the reduced-sodium kind, since reducing the sauce concentrates its salt along with its flavor.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pork tenderloins about 1 lb each, silverskin removed
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup mirin
  • 1/2 cup water
  • 1 tbsp honey
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves finely grated
  • 2 tsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Whisk soy sauce, mirin, the 1/2 cup water, honey, ginger and garlic in a bowl. Place tenderloins in one layer in a 5- to 6-quart oval slow cooker and pour the mixture around them.
  2. Cover and cook on low for about 1 1/2 to 2 1/2 hours, checking after 1 hour, until each tenderloin reaches 145°F in its thickest center. Remove each piece as it is ready and rest for at least 3 minutes.
  3. Pour cooking liquid into a saucepan and skim any surface fat. Simmer for 5 to 8 minutes until reduced to about 1 cup.
  4. Mix cornstarch with cold water and whisk into the simmering sauce for 1 to 2 minutes until glossy and lightly thickened.
  5. Slice pork across the grain, spoon a thin layer of teriyaki sauce over the slices and serve the remaining sauce alongside.