Teriyaki Pork Tenderloin

Still waiting on my camera to come home so this is just a quick, easy kind of dinner. I always have these grand plans when I wander through the meat department that rarely happen like I see them in my imagination when it is actually time to fix dinner. I bought a pork tenderloin last week and was going to do this great new thing with blackberries and jalenpenos but someone ate the blackberries and my jalenpeno was sketchy when I pulled it out of the fridge so I was forced to consider plan B...I didn't really have a plan B. Great. So, I stood in front of the fridge perusing all the contents and there was a little dribble of teriyaki sauce but not enough to actually do anything. Surely I can concoct something similar that will keep me away from Wal-Mart. I'm a smart, capable, innovative (sort of) kind of cook. Right?

I put this all in the crock pot and walked away but I think the sauce would be good cooked on the stove until it's thick and used as a grilling sauce as well. It turned out pretty well for an experiment. Randy was firmly in the do it again camp so I'm sure we will see it again in the not too distant future.

Teriyaki Pork Tenderloin

2 lb pork tenderloin
1/4 c. low sodium soy sauce
1 c. water
1 1/2 tsp grated ginger root
1/4 tsp garlic powder
1/2 tsp red pepper flakes
1/4 c. + 2 T. brown sugar
2 T. honey
2 1/2 T. cornstarch mixed in 1/4 c. water

Spray crock pot with non stick spray. Place pork in crock pot; salt and pepper to taste.

Mix all sauce ingredients together and pour over pork. Cover and cook on high 4 hours or low 8 hours.

Remove meat from crock pot and pour sauce into small saucepan. Bring sauce to a boil. Cook down until it reaches desired thickness (3-4 minutes). Shred pork. Mix it all together and serve it over rice.

Post linked to:
Melt in Your Mouth Monday;  Your Recipe My Kitchen;