This was a very easy, healthy recipe for the crock pot that I got from Cooking Light. I halved the meat called for in the recipe because I only had one tenderloin on hand, but I didn’t halve the sauce….I thought it would be dry otherwise. I also added some snap peas and red peppers into the final produce, and used shirataki for the noodles. It was excellent! Made a lot, and very tasty leftovers for lunch.
- 1 lb pork tenderloins, trimmed
- up to 1/2 cup lower-sodium soy sauce, divided
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon dark sesame oil
- 1 package shirataki noodles
- 1 cup matchstick-cut carrots
- 1 cup sugar snap peas, sliced
- 1 red bell pepper, sliced
- 3/4 cup diagonally sliced green onions
Place tenderloins in a 5-quart electric slow cooker. Combine 3 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 4 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks
In a large sauté pan, add 1 teaspoon oil over medium high. Heat vegetables until soft, then add reserved cooking liquid, noodles, shredded pork, and demeaning ingredients. Toss all to coat, cook until sauce thickens slightly.
This made 4 servings, and was 273 calories a serving (per MyFitnessPal).