Teriyaki pork tenderloin

This undated photo provided by America's Test Kitchen in May 2018 shows teriyaki pork tenderloin in Brookline, Mass. This recipe appears in the cookbook “The Complete Slow Cooker.” (Carl Tremblay/America's Test Kitchen via AP)

Servings: 4

Start to finish: 1 to 2 hours on low

Slow cooker size: 4 to 7 quarts

1/3 cup soy sauce

1/3 cup sugar

2 tablespoons mirin

1/2 teaspoon grated fresh ginger

1 garlic clove, minced

2 (12- to 16-ounce) pork tenderloins, trimmed

1 1/2 teaspoons cornstarch

1 tablespoon water

2 scallions, sliced thin

1 teaspoon sesame seeds, toasted

Combine soy sauce, sugar, mirin, ginger, and garlic in slow cooker. Nestle tenderloins into slow cooker, side by side, alternating thicker end to thinner end. Cover and cook until pork registers 145 F, 1 to 2 hours on low.

Adjust oven rack 6 inches from broiler element and heat broiler. Transfer tenderloins 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 in bowl, then whisk into cooking liquid and simmer until thickened, 3 to 5 minutes.

Liberally brush tenderloins with glaze and broil until spotty brown on top, about 5 minutes. Transfer tenderloins to carving board, tent loosely with foil, and let rest for 5 minutes. Slice tenderloins 1/4 inch thick, then transfer to serving dish. Drizzle with remaining glaze and sprinkle with scallions and sesame seeds. Serve.

Nutrition information per serving: 290 calories; 42 calories from fat; 5 g fat ( 1 g saturated; 0 g trans fats); 129 mg cholesterol; 773 mg sodium; 16 g carbohydrate; 1 g fiber; 13 g sugar; 43 g protein.

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Teriyaki Pork Tenderloin in “The Complete Slow Cooker .”