Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp extra-virgin olive oil
  • 1-1.5 pounds boneless pork tenderloin
  • Salt and pepper for seasoning
  • 2 cloves garlic (finely minced)
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp packed light brown sugar
  • 1/4 tsp red pepper flakes
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water

Instruction

  • In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot.
  • Season the tenderloin on all sides with salt and pepper. Brown the tenderloin for 1-2 minutes on each side or until golden. Transfer the pork to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden, about 1 minute.
  • Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over tenderloin. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender.
  • Once pork is cooked, remove the it from the slow cooker to a plate.  Because it's so tender, it may fall apart.
  • Pour sauce into a medium saucepan and cook on medium high heat until simmering.
  • In a small bowl, combine the cornstarch and cold water until smooth forming a slurry.
  • Whisk the slurry into the simmering sauce. Bring to a boil for 1-2 minutes or until the sauce reaches the desired thickness.
  • Add the pork and heat through.