source: allrecipes.com
2 T olive oil
2 lbs. pork tenderloin
1/2 C teriyaki sauce
1 C chicken broth
1/4 C brown sugar
4 cloves garlic, chopped
3 fresh red chile pepper, finely chopped
1/2 large onion, sliced
1/4 tsp. black pepper
Heat the olive oil in a skillet over medium-high heat. Brown tenderloin on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 - 3 times during the cooking time to ensure even doneness.
Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
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Notes: I didn't use the red chile pepper. My kids are wimps. I also did not brown the tenderloins, because I forgot.
Verdict: Maybe a foodie could tell me why I would need to, or should, take the time to brown the sides... because baby... this meat was so tender... fall off the bone tender, but there isn't a bone for it to fall of. Until someone tells me WHY I should do that for this recipe specifically, I will forever and ever skip that part.
This was so good!! Everyone loved it! No complaints. As a matter of fact, my mom had some as leftovers and asked me to make her some for a dinner she was hosting at her house last weekend. It was a hit with her generation as well.
I used the leftovers two nights later and made teriyaki bowls. Very, very good!!!
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