Teriyaki Pork Tenderloin
Makes 4 servings
This recipe is from the America’s Test Kitchen cookbook, “The Complete Slow Cooker.”
1/3 cup soy sauce
1/3 cup sugar
2 tablespoons mirin
½ teaspoon grated fresh ginger
1 garlic clove, minced
2 pork tenderloins (12 to 16 ounces each), trimmed
1 ½ teaspoons cornstarch
1 tablespoon water
2 green onions, sliced thin
1 teaspoon sesame seeds, toasted
Start to finish: 1 to 2 hours on low.
Slow cooker size: 4 to 7 quarts Combine soy sauce, sugar, mirin, ginger and garlic in slow cooker. Nestle tenderloins into cooker, side by side, alternating thicker end to thinner. Cover. Cook until pork registers 145 degrees, 1 to 2 hours on low.
Adjust oven rack 6 inches from broiler element and heat broiler. Transfer tenderloins to aluminum foil-lined rimmed baking sheet. Transfer cooking liquid to a small saucepan and bring to a simmer over medium heat. Whisk cornstarch and water together in a bowl, then whisk into cooking liquid and simmer until thickened, 3 to 5 minutes.
Liberally brush tenderloins with glaze and broil until spotty brown on top, about 5 minutes. Transfer tenderloins to a carving board, tent loosely with foil, and let rest 5 minutes. Slice tenderloins ¼ inch thick, then transfer to serving dish. Drizzle with remaining glaze; sprinkle with green onions and sesame seeds.
Per serving: 290 calories, 16g carbohydrate, 43g protein 5g fat (1g saturated), 129mg cholesterol, 773mg sodium, 1g fiber.