Dairy Free

Teriyaki Slow Cooker Pork Tenderloin

at a glance
Prep Time 15 minutes
Cook Time 6 hours
Servings 4 servings
4 from 1 vote

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This slow cooker teriyaki pork tenderloin + bok choy is really delicious served over white rice and makes for the simplest weeknight meal ever!  

a shallow bowl of white rice, teriyaki pork tenderloin, and bok choy

Teriyaki Pork Tenderloin Slow Cooker Recipe

This teriyaki pork tenderloin is seriously incredible! The flavors are so bold and on point, and the use of the slow cooker makes getting dinner on the table super-efficient (hello, even the bok choy cooks in the slow cooker!). It’s the best of all the worlds, and we are here for it!

While pork tenderloin often gets overlooked, we LOVE this lean pork cut. We love it so much, in fact, that we (Cassy) developed an entire dinner series around it — in THIS article, she shows you how to make 2 very different meals really efficiently using pork tenderloin. Meal 1 is this teriyaki pork tenderloin and meal 2 is a pork chili verde. The concept is BRILLIANT (not to mention time-saving) and is what Cassy’s 3rd book, Cook Once Dinner Fix, is modeled around.

Teriyaki Pork Tenderloin Recipe Ingredients

The ingredients list is really pretty simple here, especially considering how absolutely delicious the final product is! Here’s everything you’ll need:

  • Pork Tenderloin – to start, you’ll need 1 (1-1.25 pound) pork tenderloin.
  • Ghee – you’ll also need 1 tablespoon of ghee. 
  • Sea Salt – to really bring all of the flavors out, you’ll need a total of 1½ teaspoons of fine sea salt!
  • Coconut Aminos – 1 cup of coconut aminos makes up the bulk of the teriyaki-style sauce here.
  • Sesame Oil – 1 tablespoon of sesame oil deepens the flavor of the sauce!
  • Garlic Cloves – you’ll also want to throw in 2 grated garlic cloves (or 1 teaspoon of granulated garlic).
  • Ginger – 1 teaspoon of grated ginger (granulated ginger will work, too!) makes for really delicious flavor too! 
  • Red Pepper Flakes – 1 teaspoon of red pepper flakes adds just a hint of spice here.
  • Baby Bok Choy – 1 pound of halved baby bok choy makes for the most delicious veggie to serve alongside the teriyaki pork tenderloin!
  • White Rice – we served our pork + bok choy over white rice, but feel free to use any rice you love. We used 1 cup of uncooked white rice here (or about 3 cups of cooked rice).

Do note that if you’d prefer to buy store-bought teriyaki sauce rather than use the coconut aminos, sesame oil, garlic, and ginger, that’s totally fine. You’ll need about 1 cup of teriyaki sauce if you go that route.

How can you tell if the pork tenderloin is a good cut of meat?

Your best bet here is to talk with the butcher at your local grocery store! If you do have the chance to do that, be sure to ask your butcher to remove the silverskin (a silvery membrane around the outside of the pork tenderloin) for you so that it’s ready to go when you get home!

two shallow bowls of white rice, teriyaki pork tenderloin, and bok choy
two shallow bowls of white rice, teriyaki pork tenderloin, and bok choy

How To Make Teriyaki Slow Cooker Pork Tenderloin

  1. Melt the ghee and sear the tenderloin – to start, you’ll need to melt the ghee in a large skillet, cast iron pan, or a stovetop-friendly slow cooker insert if you have one over medium-high heat. Then, sprinkle the pork tenderloin with 1 teaspoon of the sea salt and sear over high heat on one side for about 4-5 minutes, until browned.
  2. Transfer the tenderloin to the slow cooker, add the coconut aminos, and cook – once seared on one side, transfer the pork tenderloin to the slow cooker, then add the coconut aminos and remaining teaspoon of salt and cook on high for 3 hours or low for 6 hours.
  3. Add the sesame oil, garlic, ginger, red pepper flakes, and bok choy – 1 hour before serving (after 2 hours on high or 5 hours on low), add the sesame oil, garlic, ginger, and red pepper flakes to the slow cooker, then place the baby bok choy on top of the pork. Cover and let cook for the remainder of the time.
  4. Cook the rice – 20-30 minutes before dinnertime, go ahead and cook the rice according to package instructions.
  5. Thicken the sauce (optional) – once the timer is up, you can either use the sauce as-is, or you can transfer it to a small saucepan over medium-high heat and add one tablespoon of cornstarch, then let it boil for about 2 minutes until it thickens.
  6. Serve and enjoy – serve over the pork sliced over the white rice and bok choy with the sauce spooned over top and garnished with more red pepper flakes if you like.
two shallow bowls of white rice, teriyaki pork tenderloin, and bok choy
sliced pork tenderloin on a dark wood cutting board

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Teriyaki Slow Cooker Pork Tenderloin Frequently Asked Questions

Q Should you remove the fat from the pork tenderloin before cooking?
A

Pork tenderloin is a really lean cut of meat as it is, so it isn’t likely to have chunks of fat on it that need to be cut or trimmed off. If you do see a little bit of fat on your pork tenderloin, though, feel free to leave it — it’ll probably be just a small amount anyway, and if anything, it’ll add a tad more flavor to the meal!

Q Can you use raw pork in pork crock pot recipes?
A

You can! It’s totally safe to use raw meat (pork included) in the slow cooker. You’ll definitely want to make sure that it’s completely thawed if it was previously frozen, though, because putting frozen meat of any sort into the slow cooker is *not* food safe!

Q Does slow cooking pork make it more tender?
A

Yes, yes, and YES! Slow cooking meat in general produces such a tender, juicy end product, and the same is true for this dish too!

Q Is it dangerous to slow cook pork?
A

Again, slow cooking thawed pork is *not* dangerous! Slow cooking frozen pork (or any frozen meat, for that matter), is not considered food safe, though. 

Q Does the pork need to be submerged in slow cooker?
A

It doesn’t, and with the amount of liquid added, there’s a good chance it won’t be. It’ll still cook and be totally great submerged or not! 

Q What is the lowest temp to slow cook pork?
A

You can cook your pork on high or low in the slow cooker — either way works great and is totally safe! 

Q Can I use pork loin instead of tenderloin?
A

You definitely can use pork loin instead of tenderloin, but know that pork loins tend to be considerably larger than tenderloins, so in order to have the amount of food that this recipe calls for, you may need to cut the pork loin in half! 

Q How can you tell if pork tenderloin is done without a thermometer?
A

If you’ve cooked your pork tenderloin in the slow cooker for either 3 hours on high or 6 hours on low, you can rest assured that your pork will be totally cooked and ready to enjoy! 

Q What does pork tenderloin look like cooked?
A

Your finished pork tenderloin may be slightly pink in the middle, and as long as the pork is at an internal temperature of at least 145°F, that is totally normal, cooked, and safe.  

Q Can I leave pork in a slow cooker overnight?
A

Sure! Your best bet doing it this way would be to put everything into the slow cooker right before bed, and let it cook on low through the night. As soon as you wake up (assuming it’s been at least 5 hours), toss the sesame oil, garlic, ginger, red pepper flakes, and bok choy into the slow cooker, let everything cook for 1 more hour, let everything cool to handling temperature, and then transfer to the refrigerator until ready to enjoy for dinner!

Q Why is my pork tenderloin tough?
A

If you’re cooking in the slow cooker, your pork tenderloin should not be tough! If it is, let it slow cook a little bit longer, until tender!

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Teriyaki Slow Cooker Pork Tenderloin

By: Cassy Garcia
4 from 1 vote
Prep Time: 15 mins
Cook Time: 6 hrs
Servings: 4 servings
This teriyaki pork tenderloin is so tender and easy to make thanks to the slow cooker!

Ingredients  

  • 1 pork tenderloin about 1 pound
  • 1 tablespoon ghee
  • 1 1/2 teaspoons fine sea salt divided
  • 1 cup coconut aminos
  • 1 tablespoon sesame oil
  • 2 garlic cloves grated (or 1 teaspoon granulated garlic)
  • 1 teaspoon grated ginger – an equal amount of granulated ginger will work, too!
  • 1 teaspoon red pepper flakes
  • 1 pound baby bok choy halved lengthwise
  • 1 cup white rice
  • 1 tablespoon cornstarch or arrowroot starch optional

Instructions

  • Melt the ghee in a large skillet, cast iron, or a stovetop-friendly slow cooker insert if you have one over medium-high heat. Sprinkle the pork tenderloin with 1 teaspoon of the sea salt and sear over high heat on one side for about 4-5 minutes, until browned.
  • Transfer the pork tenderloin to the slow cooker, then add the coconut aminos and remaining teaspoon of salt and cook on high for 3 hours or low for 6 hours.
  • 1 hour before serving (after 2 hours on high or 5 hours on low) add the sesame oil, garlic, ginger, and red pepper flakes in the slow cooker, then place the baby bok choy on top of the pork. Cover and let cook for the remainder of the time.
  • 30 minutes before serving, cook the white rice according to package instructions.
  • Once the pork has finished cooking, you can either use the sauce as-is, or you can whisk together the cornstarch with 2 tablespoons of water, then add it to the sauce and bring it to a boil it in your slow cooker insert or a skillet over medium-high heat for about 2 minutes until it has thickened. Serve over the pork sliced over white rice and bok choy with the sauce spooned over top and garnished with more red pepper flakes if you like.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating




  1. Cori says

    Cori —  08/25/2021 At 21:13

    4 stars
    Made this tonight! I followed it exactly, after 3 hours on high in the slow cooker it wasn’t as deep amber as the picture and didn’t have much flavor. I then put the instapot option on for 30 mins and that did the trick! Thanks for the easy recipe!

    • Brandi Schilhab says

      Brandi Schilhab —  08/26/2021 At 08:15

      So sorry about that, Cori! I’m not sure what would’ve gone wrong there. Glad it worked out in the Instant Pot, though!

  2. ale says

    ale —  09/06/2021 At 16:22

    Wow! Made this tonight (subbed steamed broccoli for a picky eater) and it was a HUGE hit!

    Can’t wait for the cookbook.

    • Brandi Schilhab says

      Brandi Schilhab —  09/07/2021 At 08:59

      Wahoo! So glad to hear that, Ale! Thank you for sharing this with us.

  3. Courtney says

    Courtney —  01/28/2022 At 06:21

    How could this adapted to stove/oven?

    • Melissa Guevara says

      Melissa Guevara —  01/28/2022 At 13:22

      Hi Courtney! This recipe should be pretty easy to adapt to the stove/oven. To make this on the stove (and finished in the oven), preheat the oven to 425F, then sear the pork tenderloin in an oven-safe skillet or dutch oven as directed. Add the coconut aminos and salt, bring to a boil, then transfer to the oven and bake for 15-20 minutes, or until the pork reaches an internal temperature of 145F. Let rest for 8-10 minutes. Cook your rice as directed while the tenderloin is in the oven. ~Melissa

  4. Meredith says

    Meredith —  01/28/2022 At 09:09

    Looks amazing! Can you double it? If so, what adjustments would you recommend? Thanks!

    • Melissa Guevara says

      Melissa Guevara —  01/28/2022 At 13:25

      Hi Meredith! You could absolutely double to recipe! This one is pretty straight forward, I would just double all the ingredients so that you have enough seasoning and sauce in the end for the finished pork. As far as the rice and boy choy, it really just depends on how much you want for the sides. You could keep them the same, or also double the amount. I hope you enjoy! ~Melissa

  5. Erin says

    Erin —  01/29/2022 At 11:29

    Can I use regular bok choy if I cannot find baby bok choy?

    • Melissa Guevara says

      Melissa Guevara —  01/31/2022 At 12:38

      Hi Erin! You can definitely sub regular bok chop for the baby bok choy. Baby bok choy is slightly sweeter in taste, but the flavor profiles are very similar and fill the same need texturally in the dish. Enjoy! ~Melissa

  6. Jennifer Jackson says

    Jennifer Jackson —  06/09/2022 At 14:27

    This is amazing! Full of flavor and so simple. I did only use 1/2 the amount for coconut aminos, but added chicken broth in the place of the other 1/2 aminos.
    Thank you for such flavorful recipes!❤️

    • Melissa Guevara says

      Melissa Guevara —  06/09/2022 At 15:29

      So glad you enjoyed, Jennifer! Thank you for taking the time to share your feedback with us. -Team F&F

  7. Stephanie says

    Stephanie —  07/17/2022 At 21:30

    could I use pork chops instead?? the same weight?

    • Melissa Guevara says

      Melissa Guevara —  07/19/2022 At 11:03

      Hi Stephanie, we have not tried this recipe subbing pork chops, but you could certainly try. The meat may not be as tender since it is a difference cut. You would use the same amount. Enjoy! -Team F&F

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