It’s been kind of cold and rainy here in Fargo, ND and that is not good for taking pictures! I just want it to be bright outside because that is when the sun is shining through our big living room window the most! I’ve been doing a lot of research reading about food photography and studying food photos and all I’ve been wanting to do is take pictures of food lately. I took the pic above on a bright sunny day and it turned out much better than some pictures of fruit I was trying to take today.
This Crock Pot Teriyaki pork recipe is best served over a big bowl of rice. I found that out on Sunday when I wanted to try just eating it with some pineapple and fresh herbs on top. Nope. Was trying to be healthy but failed big time. This pork however would be great with some rice, pork, and pineapple on top!
For some extra sweetness I added in some pineapple juice.
Recipe from Chef Ron Lock
Fat 8.35g, Carbs: 16.99g, Fiber: 0.6g, Protein 33.31g
Points Plus 7Print
- 2 tablespoons olive oil
- 2 pounds pork tenderloin
- 1/2 cup teriyaki sauce
- 1 cup chicken broth
- 1/4 cup brown sugar
- 4 cloves garlic, chopped
- 3 fresh red chile pepper, finely chopped
- 1/2 large onion, sliced
- 1/4 teaspoon black pepper
- Heat the olive oil in a skillet over medium-high heat.
- Brown tenderloins 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 to 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.
myWW points: Blue Points: 6; Green Points: 6; Purple Points: 6
- Serving Size: 1/2 cup