Teriyaki Pork Tenderloin (Slow Cooker)
Calories 293 (25% from fat)
Fat 8 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 28 mg.
Sodium 418 mg.
Carb. 46 gram
Fiber 2.5 gram
Sugar 11 gram
Sugar Alcohol 1 gram
Protein 14 gram
2 Tbsp. olive oil
2 1/2 lbs. pork tenderloins (8 servings)
1/2 cup lower sodium teriyaki sauce
1 cup reduced sodium chicken broth
1/4 cup Splenda Brown Sugar Blend
4 cloves garlic, minced
3 fresh red chili peppers, finely chopped
1 cup onion, sliced
1/4 tsp. black pepper, ground
4 cups, whole grain rice
In the allrecipes version of this dish, they recommended cooking it on high for a little over 4 hours. We found that dried it out too much. We cooked it on low and slightly altered the ingredients to significantly cut the sugar and salt of the original. It was tender and yummy.
1. Heat a non-stick pan over medium-high heat. Add the olive oil, then the pork tenderloins. Brown the tenderloins on all sides, about 10 minutes.
2. While the pork is browning, stir together the remaining ingredients in a bowl EXCEPT the rice.
3. Put the browned tenderloins in the slow cooker, then pour the teriyaki mixture over the top. Cover and cook on low for 4.5 hours. Turn the pork chops twice, once after 1.5 hours and again after 3.5 hours.
4. Just before the pork chops are done, cook the rice according to package directions. Divide the rice into 8 servings. When crock pot is finished cooking, divide the pork chops between the 8 servings of rice. Then divide the liquid evenly between the servings.
Yield: 8 Servings