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.