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Crockpot Teriyaki Pork Tenderloin - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Prepare the pork: Trim any silver skin from the tenderloins. Pat dry with paper towels so the sauce clings well.
  3. Load the crockpot: Place the tenderloins in the slow cooker. Pour the teriyaki mixture over the top, turning the pork to coat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Glaze and garnish: Spoon sauce over the sliced pork. Top with green onions and sesame seeds.
  9. 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.