Crockpot Pork Tenderloin

Last week, I was lucky enough to get pork tenderloin for $1.99 a pound.  I've always thought that slow-cooking is not really the best way to make pork tenderloin, but I've changed my mind after trying this recipe.  This turned out moist and delicious and not anywhere near as sweet as I was afraid it might be.  I started with this recipe from  All recipes.  I did not have all the ingredients, so I had to make a few minor changes.  Also spicy food does not agree with me, so even if I had the fresh red chile peppers, I would have left them out!

Crockpot Pork Tenderloin
Approximately 8 servings

2 (about 1 pound each) pork tenderloins, Doubt that it really matters how much meat you use.
splash of olive oil (for browning if you choose to do that)
1/2 cup teriyaki sauce (I used Sweet Baby Rays)
1 cup water
1 chicken bouillon cube, crushed
1/4 cup light brown sugar
1 tsp dried minced garlic
1/8 tsp red pepper flakes
1/2 large onion, sliced in thick slices (so that Miss Picky could easily fish the onion pieces out)
freshly ground black pepper (optional)

Brown pork tenderloins in oil, in a heavy skillet over medium heat.  (I suspect that you could leave out this step if you wanted.)  I browned mine and then spent 5 minuted cleaning oil spatters up!
Combine teriyaki sauce, water, chicken bouillon cube, brown sugar, garlic and red pepper flakes in crockpot and whisk to combine.  Toss in sliced onion.  Add tenderloins to crockpot and turn to cover with sauce.  Grind a bit of fresh black pepper over top of the meat if you want.  (I did and did not find the meat too peppery.)
Cook on high for 4 hours, spooning sauce over tenderloins a few times during the cooking period. 

Be aware that this meat was so tender that it did not slice cleanly so the presentation was not as nice as you would expect from pork tenderloin.   I spooned the sauce over the meat to serve.

I think this would probably make good pulled pork sandwiches as well.