Slow-Cooker Teriyaki Pork Tenderloin

This recipe is from America's Test Kitchen. I made it for two, using one pork tenderloin but made the sauce as directed. It was delicious! Be sure to check the temperature after one hour. Cooking time is not precise. It was about 1-1/2 hours for me.

Ingredients

1/3 cup low-sodium soy sauce

1/3 cup sugar

2 tablespoons mirin

1/2 teaspoon grated fresh ginger

1 garlic clove, minced

24 ounces pork tenderloins (2 loins), trimmed of all visible fat

1-1/2 teaspoons cornstarch

1 tablespoon water

2 scallions, sliced thin

1 teaspoon sesame seeds, toasted

Directions

Combine soy sauce, sugar, mirin, ginger, and garlic in slow cooker. Nestle pork into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork registers 140 degrees, 1 to 2 hours on low. Check the tenderloins’ temperature after 1 hour of cooking and continue to monitor until they register 140 degrees. 

Adjust oven rack 6-inches from broiler element and heat broiler. Transfer pork to aluminum foil–lined rimmed baking sheet. Transfer cooking liquid to small saucepan and bring to simmer over medium heat. Whisk cornstarch and water together, then whisk into cooking liquid and simmer until thickened, 3 to 5 minutes.

Brush pork heavily with glaze and broil until spotty brown on top, about 5 minutes. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice pork 1/4 inch thick, drizzle with remaining glaze, and sprinkle with scallions and sesame seeds. Serve. 

Roasted Sweet Potatoes

Ingredients

3 pounds small sweet potatoes, scrubbed, patted dry, cut into 2" chunks

3 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/8 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper,

to taste

1/4 cup fresh cilantro leaves (or parsley)

1 lime, cut into wedges 

(or sprinkle lime juice

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with

nonstick spray. In a small bowl, whisk together olive oil, cumin, paprika, chili powder, cinnamon, 1-1/4 teaspoons salt and 1/2 teaspoon pepper.

Place sweet potatoes in a single layer onto the prepared baking sheet. Stir in olive oil mixture and gently toss to combine.

Place into oven and bake for 30-35 minutes, or until fork tender, stirring halfway. Sprinkle with cilantro. Serve immediately with lime wedges.

Notes: I made this for 2, using one huge sweet potato which I cut into chunks, as directed, and just used a big pinch of all the spices, sprinkled the salt and pepper. It was great!