CROCK POT TERIYAKI TENDERLOIN

CROCK POT TERIYAKI TENDERLOIN 2 tablespoons olive oil 2 pounds pork tenderloin 1/2 cup teriyaki sauce 1 cup chicken broth 1/4 cup brown sugar 4 cloves garlic, chopped 3 fresh red chile pepper, finely chopped 1/2 large onion, sliced 1/4 teaspoon black pepper Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C). Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.