Teriyaki Pork Tenderloin

Teriyaki Pork Tenderloin
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Serve with rice and broccoli.
Yields:6 servings
Ingredients

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook for 6-8 hours on “low” setting.
  2. Slice or shred meat and mix with sauce in crockpot.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and saute 5 minutes to release some liquid.
  2. Flip over.
  3. Pressure cook 60 minutes.
  4. Natural release.
  5. Slice or shred pork and mix with sauce in Instant Pot.


28 Comments

  • Edwina Burnett says:

    Teriyaki Pork Recipe. For Instant Pot, It says to cook for 60 minutes. What setting? I have another brand of pressure cooker. Should I cook on the meat setting?

  • Kathy Boyle says:

    Hi Kelly! New here 😊 I’m just curious do we add the wet ingredients on the bottom? I know you said to add the protein last so it will be on top, but I’m not sure about liquid?
    Thank you Kelly.
    Kathy

    • Kelly McNelis says:

      In most recipes it doesn’t make a difference. If it is a recipe with a lot of ingredients I normally do veggies at the bottom, sauces and spices in the middle (so they don’t get left in the bag when it’s time to cook), and meat at the top.

  • Sue Sorenson says:

    I just subscribed to Family Freezer Friday. I the teriyaki pork tenderloin as my first recipe. I made this with a boneless pork roast. It cane out amazing! The recipe was very simple to make, then put it in the crock pot and got to do other things. I made it with cauliflower instead of Broccoli because that’s what I had. My husband raved about how tender and flavorful it was. We both loved the sauce. I also made the beef taco soup, white chicken chili, and lemon-garlic chicken, 2 of each to freeze. I have 6 meals ready to use with very little effort. I am loving this!

  • Karen MacDonald says:

    Ok mine is the power pressure cooker XL. I guess to sauté, you leave lid off & click meat function. Hope I’m doing this right. Just wondering approx. how long to sauté it for? Also, I wanted to try one of these recipes right away after signing up so it wasn’t frozen. Are you able to tell me about how much less time that usually takes? All the recipes look great!

  • Karen MacDonald says:

    Oops, just noticed 5 minutes! Can’t edit my comment. Lol just need to know how long to cook it if already defrosted? Thx,!

  • Ginny Jeanmougin says:

    Looks great! New member here. For crockpot instructions, it doesn’t say to put it in frozen or thawed? Which should it be? Thanks!

  • Ginny Jeanmougin says:

    Sorry forgot to mention. Making it tomorrow/Thursday. Hopefully someone can answer soon? Thanks.

  • Lisa McDaniel says:

    Would pork loin boneless chops work as well instead of the roast? Would I cook for just as long?

  • Diane Castonguay says:

    Hi, how do I get to the shopping list for each recipe, I’m a newbie.

  • Coreena Butts says:

    Made this last night for the first time. I ended up cooking it in high for 4 hours because I didn’t put it on in time, but I didn’t freeze it first and it turned out perfectly. It was so full of flavor and so tender. Even my two picky grandchildren loved it! I love these simple yet healthy recipes!

  • Robin Guffey says:

    Made this last night for dinner. My family loved it!

  • Janette Naines says:

    Making the teriyaki pork tenderloin today, and we’re looking forward to it, and the prior recipe the wedding soup was awesome! TGIF

  • Judith Greene says:

    My instapot says about 35min at meat/stew setting on High. That is for fresh thawed pork
    right? But for frozen I would pressure cook for 1Hour?
    This is my first recipe!
    Thanks, Judy

  • Kathie Seguin says:

    I asked this one other time but did not get an answer
    Why don’t the above recipes have the label to stick on the bag

  • Debrah Crabtree says:

    I made this last night. We all enjoyed it. It was tender. Although, I felt as though I needed to add water or a liquid to cover the meat. I have always heard that with slow cookers/crock pots the meat has to be covered to the top to prevent burning or over cooking. Is this still correct?

  • Stacy Huffhines says:

    Made this last night in the InstantPot. I had a 1# tenderloin, so cooked for 30 min on high, but left all other ingredients unchanged to get more sauce. Took the pork out to rest. Added 8 oz linguini noodles, 1/4 cup water, 1/8 cup coconut aminos (used instead of soy sauce), package of frozen rainbow carrots, a teaspoon of Chinese 5 Spice, and some chopped salad turnips (for a bit of crunch!). Cooked for 5 min on high pressure. Opened to have delicious drunken noodles to serve with the pork.

    I sliced the tenderloin into medallions while the noodles were cooking. Tossed these back in the pot with the cooked noodles & veg, stirred to sauce everything, and dinner was ready. There wasn’t a speck of it left, so definitely making this again!

  • Shannon Thomas says:

    We made this in the crockpot about a week ago, and it was sooooo good!! The flavor was amazing! The pork came out a little dry though (pork tends to do that), so I was thinking maybe next time trying to get the sauce a little thicker. For us, it came out more like a jus…any suggestions on how to get it thicker? Should I add corn starch, or transfer it to a pan and boil/reduce it?

    Thanks! We are absolutely loving all of these recipes!

  • Lori Reich-Smith says:

    How long does it cook in the instapot if it is frozen?

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