Crockpot Edition – Very juicy
Some of the pre-seasoned tenderloins are okay, however, the Hickory-flavored one, wasn’t. For the most authentic flavor, use a tenderloin that is not pre-seasoned. The Terriyaki Sauce is extremely quick and easy to make and is so delicious, you won’t ever want to buy it pre-made, again. Also notice, this recipe has no added salt or pepper. You absolutely won’t miss it.
- 1 Pork Tenderloin
- 1 Large can of Pineapple Slices (do not drain)
- 1/2 Onion (sliced)
- Terriyaki Sauce Recipe (see below)
Spray your crockpot with oil (Avocado Oil is my go-to). Put half of the Pineapple slices on the bottom and lay your tenderloin on top of them. Layer onion and then the rest of the Pineapple slices on top of the tenderloin. Pour the Pineapple Juice from the can, into the crockpot. Pour half of the Terriyaki Sauce over the top and cook on high for 3.5 hours until the Pork is fork tender. Remove the juice and use it half and half with water to make rice, if you like rice.
Shred the Pork and Pineapple and stir half, (or more, if you like REALLY juicy meat), of the remaining Terriyaki Sauce into the meat. (Save the rest for table use and/or store in the refrigerator for a few days for use with leftovers.) Cook on low for another half hour. Serve either on buns or with rice.
Terriyaki Sauce
- 1 Cup Water plus 1/4 Cup water, divided
- 5 Tblsp Brown Sugar
- 1/4 Cup Soy Sauce (I use Reduced Sodium)
- 1.5 Tblsp Honey
- 1/4 tsp Garlic Powder (or 1 clove Garlic, minced)
- 1/2 tsp Ground Ginger
- 2 Tblsp Corn Starch
Heat all ingredients except for 1/4 Cup water and Corn Starch in a sauce pot, until boiling. Dissolve Corn Starch into 1/4 Cup Water. Gradually pour the Corn Starch into the boiling ingredients, whisking until all is mixed and thickened. Simmer (very low boil) for 1 minute and then remove from heat. Start adding it to your dish!
*****
Oven instead of Crockpot (layer in a 13x 9 dish, cover and bake at 350 until the meat can be fork-shredded).
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