Slow Cooker Pork Tenderloin Faux Fry

This easy Slow Cooker Pork Tenderloin Faux Fry is a simple and tasty meal, perfect for busy days. With tender pork medallions cooked in a rich teriyaki sauce, it’s a quick and satisfying dinner. Serve over fluffy rice with a crunch of fresh peppers for added flavor.

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Recipe Ingredients

2 tbsp (30 ml) olive oil
2 lbs (908 g) pork tenderloin, cut into ½-inch (1.3-cm) medallions
½ cup (120 ml) teriyaki sauce
1 cup (240 ml) chicken broth
¼ cup (55 g) brown sugar
4 cloves garlic, minced
1 large onion, sliced
¼ tsp black pepper
3 cups (555 g) uncooked Basmati rice
2 red bell peppers, sliced

How To Make Slow Cooker Pork Tenderloin Faux Fry

Brown the Pork: Heat the olive oil in a large skillet over medium-high heat. Brown the pork tenderloin medallions on both sides, about 3 minutes per side. In a separate bowl, mix together the teriyaki sauce, chicken broth, brown sugar, garlic, onion, and black pepper.
Add to Slow Cooker: Pour half of the sauce mixture into the bottom of a 6-quart (6-L) slow cooker. Add the browned pork medallions, then pour the remaining sauce over the top. Cover and cook on high for 4 hours or low for 8 hours.
Prepare Rice and Peppers: While the pork is cooking, prepare the Basmati rice according to the package directions. If cooking on low, turn the slow cooker to high, add the sliced red bell peppers, and cook for an additional 20 minutes. The peppers will remain slightly crunchy.
Serve: Serve the pork and sauce over the rice, and enjoy!

Recipe Tips

Brown the pork first: Browning the pork medallions before adding them to the slow cooker locks in flavor and gives them a nice texture.
Don’t skip the sauce: Make sure to mix the sauce ingredients well to ensure the pork absorbs all the rich teriyaki flavor as it cooks.
Use fresh rice: Cooking the rice just before serving makes it fluffy and keeps it from getting soggy in the sauce.
Cut peppers thinly: Slice the red bell peppers thin so they stay crunchy and add a nice texture to the dish when added at the end.
Adjust sweetness: Taste the sauce before cooking and adjust the brown sugar if you prefer it sweeter or less sweet.

Recipe FAQs and Variations

Can I use other meats instead of pork?

Yes, you can use chicken or beef tenderloin, though cooking times may vary. Check for doneness as you go.

Can I use pre-cooked rice?

Yes, you can use leftover or pre-cooked rice, but add it near the end of cooking to prevent it from becoming too soft.

Can I make this dish spicier?

Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for some heat.

Can I use frozen pork tenderloin?

It’s best to thaw the pork first for even cooking, but if you must use it frozen, increase the cooking time slightly.

How can I make this dish lower in sugar?

Reduce or omit the brown sugar and use a sugar substitute or honey for a more natural sweetener.

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