Crockpot Teriyaki Pork Tenderloin – Easy, Flavorful, and Weeknight-Friendly
A crockpot does the heavy lifting in this simple teriyaki pork tenderloin recipe, turning a lean cut into something tender and saucy. The flavors are sweet, savory, and slightly garlicky, with a glossy finish you’ll want to spoon over rice. It’s the kind of set-it-and-forget-it meal that makes dinnertime feel effortless.
No fancy steps, just dependable ingredients and a slow simmer that makes the house smell amazing. If you love takeout-style teriyaki but want something lighter and homemade, this one’s a win.
Crockpot Teriyaki Pork Tenderloin - Easy, Flavorful, and Weeknight-Friendly
Ingredients
Method
- Whisk the sauce: In a bowl, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, red pepper flakes (if using), and chicken broth.
- Prepare the pork: Trim any silver skin from the tenderloins. Pat dry with paper towels so the sauce clings well.
- Load the crockpot: Place the tenderloins in the slow cooker.Pour the teriyaki mixture over the top, turning the pork to coat.
- Cook low and slow: Cover and cook on Low for 3.5–4.5 hours, or on High for 1.5–2.5 hours. Aim for an internal temperature of 145°F for juicy pork.
- Add veggies (optional): If using quick-cook veggies like snap peas or thin bell peppers, stir them in during the last 30–45 minutes so they stay crisp.
- Rest and slice: Transfer the tenderloins to a cutting board and rest for 5–10 minutes. Slice into medallions or shred with two forks for a pulled style.
- Thicken the sauce: Pour the cooking liquid into a small saucepan.Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened.
- Glaze and garnish: Spoon sauce over the sliced pork. Top with green onions and sesame seeds.
- Serve: Plate with rice or quinoa and spoon extra sauce over everything.Add steamed or sautéed veggies on the side if you didn’t cook them in the crockpot.
Why This Recipe Works
- Low and slow = tender meat: Pork tenderloin is lean, so gentle heat helps it stay juicy without drying out.
- Balanced teriyaki sauce: Soy sauce, brown sugar, ginger, and garlic give you that classic sweet-salty flavor without being cloying.
- Hands-off cooking: Toss everything in the crockpot, and dinner practically makes itself.
- Easy to adapt: You can go gluten-free, swap sweeteners, or add veggies without changing the core recipe.
- Meal-prep friendly: Leftovers reheat well, and the sauce keeps the meat moist.
What You’ll Need
- 2 pork tenderloins (about 2–2.5 pounds total)
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/3 cup brown sugar (light or dark)
- 1/4 cup honey
- 1/4 cup rice vinegar (or apple cider vinegar)
- 2 tablespoons sesame oil (toasted)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 cup chicken broth
- 2 tablespoons cornstarch + 2 tablespoons water (slurry to thicken)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Cooked rice or quinoa (for serving)
- Optional veggies: thinly sliced bell peppers, snap peas, broccoli florets
Step-by-Step Instructions
- Whisk the sauce: In a bowl, combine soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, ginger, black pepper, red pepper flakes (if using), and chicken broth.
- Prepare the pork: Trim any silver skin from the tenderloins. Pat dry with paper towels so the sauce clings well.
- Load the crockpot: Place the tenderloins in the slow cooker.
Pour the teriyaki mixture over the top, turning the pork to coat.
- Cook low and slow: Cover and cook on Low for 3.5–4.5 hours, or on High for 1.5–2.5 hours. Aim for an internal temperature of 145°F for juicy pork.
- Add veggies (optional): If using quick-cook veggies like snap peas or thin bell peppers, stir them in during the last 30–45 minutes so they stay crisp.
- Rest and slice: Transfer the tenderloins to a cutting board and rest for 5–10 minutes. Slice into medallions or shred with two forks for a pulled style.
- Thicken the sauce: Pour the cooking liquid into a small saucepan.
Bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened.
- Glaze and garnish: Spoon sauce over the sliced pork. Top with green onions and sesame seeds.
- Serve: Plate with rice or quinoa and spoon extra sauce over everything.
Add steamed or sautéed veggies on the side if you didn’t cook them in the crockpot.
How to Store
- Refrigerate: Store in an airtight container with sauce for up to 4 days.
- Freeze: Freeze sliced or shredded pork with sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
- Meal prep tip: Portion with rice and vegetables in individual containers for easy grab-and-go lunches.
Why This is Good for You
- Lean protein: Pork tenderloin is low in fat and high in protein, helping keep you full and satisfied.
- Lower sodium options: Using low-sodium soy sauce keeps salt levels in check without losing flavor.
- Balanced energy: Pairing protein with rice or quinoa provides steady energy, especially for active days.
- Customizable veggies: Adding broccoli, snap peas, or bell peppers boosts fiber, vitamins, and color.
Pitfalls to Watch Out For
- Overcooking: Pork tenderloin cooks faster than roasts. Check early, especially on High, to avoid dry meat.
- Skipping the rest: Cutting right away lets juices run out.
Resting keeps slices tender and juicy.
- Too sweet or too salty: Taste and adjust the sauce. Add water or broth if it’s too salty; a splash more vinegar if it’s too sweet.
- Watery sauce: Don’t skip the cornstarch slurry. Simmering just a minute or two gives that classic teriyaki sheen.
- Veggie timing: Add tender vegetables near the end so they don’t turn mushy.
Recipe Variations
- Gluten-free: Use tamari or coconut aminos and verify your cornstarch is labeled gluten-free.
- No refined sugar: Swap brown sugar for coconut sugar and use maple syrup in place of honey for a different sweetness profile.
- Ginger-lime twist: Add 1 teaspoon lime zest and 1 tablespoon lime juice at the end for bright, citrusy notes.
- Spicy teriyaki: Stir in 1–2 teaspoons sriracha or gochujang for heat.
- Hawaiian style: Add 1 cup pineapple chunks during the last 45 minutes of cooking and reduce the brown sugar slightly.
- Veggie-loaded: Layer broccoli florets, sliced onions, and carrots on the bottom of the crockpot, then place the pork on top.
- Crispy finish: After slicing, broil the pork on a sheet pan for 2–3 minutes with a brush of sauce to caramelize the edges.
FAQ
Can I use pork loin instead of tenderloin?
Yes, but it will take longer and can be a bit drier.
Choose a smaller, center-cut loin and cook on Low for 5–6 hours, checking for 145°F. Slice thin and use extra sauce.
Do I need to sear the pork first?
Not required, but searing adds nice color and a deeper flavor. If you have time, sear the tenderloins in a hot skillet with a little oil for 1–2 minutes per side before adding to the crockpot.
Can I make this without cornstarch?
You can reduce the sauce on the stovetop until thick, or use arrowroot starch (same method) or a small slurry of potato starch.
Avoid flour, which can turn the sauce cloudy and less glossy.
Is this recipe very sweet?
It’s gently sweet with a balanced savory edge. If you prefer less sweetness, reduce the brown sugar to 3 tablespoons and keep the honey for body and shine.
What should I serve with it?
Steamed rice, cauliflower rice, or quinoa are all great. Add a simple side like roasted broccoli, sesame green beans, or a cucumber salad to round out the meal.
Can I cook it from frozen?
For food safety, avoid placing frozen meat directly in the slow cooker.
Thaw the tenderloin in the fridge overnight, then proceed with the recipe.
How do I keep the pork from drying out?
Cook on Low when possible, monitor internal temperature, and pull at 145°F. Rest the meat and serve with plenty of sauce.
Can I double the sauce?
Absolutely. If you like extra sauce for rice, double the sauce ingredients and thicken as directed.
Season to taste at the end.
Wrapping Up
Crockpot Teriyaki Pork Tenderloin is the kind of reliable, low-effort dinner that never disappoints. It’s tender, flavorful, and versatile enough for busy weeknights or casual weekend meals. Keep the ingredients on hand, and you’ll always have a plan for an easy, crowd-pleasing dinner.
Add a bowl of rice, some crisp veggies, and a sprinkle of sesame seeds, and you’re set.
