Slow Cooker Teriyaki Pork Tenderloin
You know that feeling when you walk through the door, and dinner’s already done?
Yeah. That.
This recipe is for those days when you just want to throw something together that tastes like a hug on a plate. No babysitting. No twenty steps. Just bold, tender, slightly sweet pork that’s been soaking up flavor all day like it has nothing better to do. And when you slice into it? Soft. Juicy. Hits that sweet-savory spot right in the center of your taste buds.
Let’s get into this easy, slow-cooked teriyaki pork tenderloin that just might become your new comfort classic.
What You’ll Need
This is everything that goes into the slow cooker. No mystery ingredients. Nothing hard to pronounce. Just real stuff you probably already have or can grab on a grocery run without needing Google Translate.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For searing the pork |
| Pork tenderloin | 2 pounds | Trimmed of silver skin |
| Chicken broth | 1 cup | Can sub veggie broth if needed |
| Teriyaki sauce | ½ cup | Use your favorite bottled brand |
| Brown sugar | ¼ cup | Packed tightly |
| Onion | ½ large, sliced | Yellow or white both work |
| Garlic | 4 cloves, chopped | Fresh > pre-minced, but use what you’ve got |
| Red chile peppers | 3 small, chopped | Adjust heat by adding less (or none) |
| Ground black pepper | ¼ teaspoon | Adds depth and balances sweetness |
Pro Tips
These aren’t just fancy “chef-y” things — these are real-world tweaks that make a real difference.
1. Sear First, Always
Browning the pork in a hot skillet before tossing it in the slow cooker caramelizes the surface and boosts the flavor. Don’t skip this part unless you absolutely have to.
2. Flip the Tenderloin
Give it a turn once or twice mid-cook. This helps it cook evenly and stay juicy all around.
3. Rest Before You Slice
Once it’s done cooking, don’t rush. Let it sit for at least 5–10 minutes before slicing to keep all those juices inside the meat, not running across your cutting board.
4. Sauce on the Side
Strain the cooking liquid and simmer it on the stove for a few minutes if you want a thicker sauce. Spoon it over the pork or serve it on the side. It’s gold.
5. Use a Meat Thermometer
It sounds nerdy, but it keeps you from guessing. You’re aiming for 145°F (63°C) internally. No dry pork here.
Tools You’ll Need
Don’t worry — this isn’t one of those recipes that turns your kitchen into a science lab. Just a few basics:
- A slow cooker (4-quart or larger)
- Skillet or frying pan
- Cutting board + sharp knife
- Tongs
- Small saucepan (optional, for thickening sauce)
- Meat thermometer (seriously, grab one)
Substitutions and Variations
This recipe is flexible. Here are some common tweaks you can make without messing up the whole thing:
| If You Don’t Have… | Try This Instead |
|---|---|
| Pork tenderloin | Chicken breasts or thighs |
| Teriyaki sauce | Soy sauce + honey + ginger combo |
| Brown sugar | Honey, maple syrup, or coconut sugar |
| Red chile peppers | Red pepper flakes or omit for no heat |
| Chicken broth | Veggie broth or water (last resort) |
Want a twist? Add pineapple chunks during the last hour of cooking for a sweet-tart pop that pairs beautifully with the teriyaki glaze.
Make Ahead Tips
If your mornings are chaos and you’d rather not measure spices with one eye open, do this:
- The night before, brown your pork and place it in the slow cooker insert.
- Mix the rest of your ingredients and pour over the meat.
- Store the whole insert in the fridge (covered).
- In the morning, take it out, drop it into the cooker, and set it on Low.
Boom. Future you will thank you.
How to Make Slow Cooker Teriyaki Pork Tenderloin
Let’s break it down:
- Sear the Tenderloin
Heat olive oil in a skillet over medium-high heat. Add the pork and brown it on all sides. This should take about 8–10 minutes total. - Prep the Sauce
In a bowl, mix chicken broth, teriyaki sauce, and brown sugar. Stir in sliced onion, garlic, chile peppers, and black pepper. - Combine in the Slow Cooker
Place the seared pork tenderloin in the slow cooker. Pour the sauce mixture over the top. - Cook
Set the slow cooker to Low and let it do its thing for about 4 hours. Flip the pork once or twice during cooking if you’re around. If not, no stress — it’ll still taste amazing. - Check for Doneness
Use a meat thermometer to check that the center of the pork hits 145°F (63°C). - Let it Rest
Take the pork out of the slow cooker and let it sit for 5–10 minutes before slicing. - Optional: Thicken the Sauce
Want the sauce a little thicker? Strain it into a small saucepan and simmer on medium until reduced, 5–7 minutes. Spoon it over the sliced pork before serving.
Nutrition Breakdown (Approximate, per serving)
| Nutrient | Amount |
|---|---|
| Calories | 177 kcal |
| Protein | 19 g |
| Fat | 6 g |
| Carbs | 10 g |
| Sugar | 7 g |
| Sodium | Varies by sauce used |
Tip: Use low-sodium broth and teriyaki sauce to cut the salt.
Diet Notes + Ingredient Swaps
- Gluten-Free: Use a certified gluten-free teriyaki sauce.
- Low-Carb: Replace the brown sugar with a keto-friendly alternative like erythritol or monk fruit sweetener.
- Low-Sodium: Choose low-sodium versions of both broth and teriyaki sauce.
- Dairy-Free: Naturally dairy-free as-is.
What Goes With It?
This pork is versatile. Here are a few sides that pair perfectly:
| Side Option | Why It Works |
|---|---|
| Jasmine or basmati rice | Soaks up that sweet-savory sauce |
| Steamed broccoli | Clean, crisp contrast to the richness |
| Roasted sweet potatoes | Adds a cozy, caramel-like side |
| Cucumber salad | Brings a fresh crunch that lightens the meal |
Leftovers & Storage Tips
Got extras? Lucky you.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Slice the pork and freeze it with some of the sauce. Keeps well for up to 3 months.
- Reheat: Microwave with a splash of water or broth, or reheat in a covered skillet on low until warmed through.
Pro tip: Leftover pork makes a killer sandwich. Add it to a toasted bun with pickles or slaw.
FAQ
Can I cook this on High instead of Low?
Yes, but it’ll cook faster — about 2 hours. Just make sure to keep an eye on the internal temp.
Can I use pork loin instead of tenderloin?
You can, but it might take longer and won’t be quite as tender. Pork loin is a denser cut.
Do I need to marinate the pork first?
Nope. The slow cooker handles that for you while it cooks.
Can I double the recipe?
Totally, just make sure your slow cooker can handle the size. You may need to extend the cook time by 30–45 minutes.
Is this spicy?
Only if you leave in the chile peppers. You can tone it down (or heat it up) easily.
Wrap Up
This Slow Cooker Teriyaki Pork Tenderloin is the kind of recipe that quietly slides into your regular rotation and then refuses to leave. It’s simple. It’s flavorful. It makes you look like you know what you’re doing, even if all you did was dump a bunch of ingredients into a pot and walk away.
If you give this recipe a try, I’d love to hear how it went. Drop a comment below — whether it’s a rave review, a creative twist, or just a “hey, this slapped,” I want to know.
See you in the kitchen. And by that, I mean your inbox, if you’re into recipes that make life easier and tastier.
