Slow Cooker Teriyaki Pork Tenderloin

 

Ingredients

1/2X

1X

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Original recipe (1X) yields 8 servings

• 2 tablespoons olive oil

• 2 pounds pork tenderloin

• 1 cup chicken broth

• ½ cup teriyaki sauce

• ¼ cup brown sugar

• ½ large onion, sliced

• 4 cloves garlic, chopped

• 3 fresh red chile peppers, chopped, or to taste

• ¼ teaspoon ground black pepper

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Directions

1. Heat olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes.

2. Meanwhile, mix together chicken broth, teriyaki sauce, and brown sugar in a bowl. Stir in onion, garlic, red chile peppers, and black pepper.

3. Put browned tenderloins in a slow cooker and cover with teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during cooking time to ensure even doneness. The internal temperature of tenderloins should reach 145 degrees F (63 degrees C).

4. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. Spoon liquid over slices when serving, if desired.

Allrecipes / Diana Chistruga

1,363 home cooks made it!

Nutrition Facts (per serving)

177	Calories
6g	Fat
10g	Carbs
19g	Protein

Ask the Community (3)

Asked by Kristen

Can you make this into a freezer meal? Like have all ingredients in a bag, then just put in slow cooker? Thanks!

Asked by Andy L

Wife was shopping and went to pick up some teriyaki sauce and asked me if she should get Mandarin or Ginger?

Asked by OldThyme2295

Has anyone made this recipe & had luck using the slow cook method of an Instant Pot? One less pan to clean since the Instant Pot can sear & slow cook.

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Reviews (509)

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Slow Cooker Teriyaki Pork Tenderloin

My Rating

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My Review

4.5 out of 5

734 Ratings

5 star

477

4 star

169

3 star

50

2 star

24

1 star

14

1 363 home cooks made it!

Most helpful positive review

James C Taylor

05/28/2009

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

Featured Tweaks

Natalie Locklear

04/28/2009

lutzflcat

01/12/2024

Kristie Torrey Gabel

04/19/2020

TrustyAhi5497

01/13/2024

KeenPita7600

10/28/2023

RosyMilk2319

06/08/2022

Mrf2218

10/21/2019

Crystal

10/27/2025

TYLERDEN

12/18/2024

DREGINEK

09/17/2024

509 Reviews

Torch01

07/15/2026

Great flavors

So delicious, I couldn't stop eating it :) My only change was to sub red pepper flakes and Tony Chachere's Creole seasoning for the fresh peppers.

tom

06/22/2026

Crowd-pleaserA keeper!Worth the effortGreat flavors

Great!!

Julie Lema Weyhrauch

04/22/2026

My husband liked it. I didn’t have the peppers it called for so I used red pepper flakes. It was yummy. I served it on rice and a green salad.

Vic

01/15/2026

A keeper!Great flavors

It turned out great! Loved this recipe. I followed some good suggestions in other posts. I seared the tenderloin for 5 minutes per side, then put in crockpot and cooked a 1.3 pound tenderloin for 4 hrs on low, fipping every 45 minutes, for 4 hrs. Then sliced the tenderloin and made a cornstarch slurry and put tenderloin back in for half hour more. It is so delicious!

Angela c

01/05/2026

I must have done something wrong the only thing I changed is I added some bell pepper to the sauce but the meat was practically flavorless. Bummer but on the other hand my husband and I have tried cooking any kind of pork for the last 30 plus years and they've all been failures

Brian

12/06/2025

Tender and full of flavor!

UpbeatDonut4808

10/16/2025

Really enjoyed this, I read tge others comments and did several things to my roasts. I did thicken the gravy with a cornstarch slurry and I did let the roasts just sit in the juice for 45 minutes before turning on the crockpot. Cooked for less than 4 hours and dis turn them several times. Served with rice and Asian veggies.

QuickScale9144

04/13/2025

Great flavorsEasy to followA keeper!

VividMilk1158

12/28/2024

Added some ground ginger for taste