Comment on The secret to avoiding dry tenderloins in the slow cooker

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking. Once we had the method in hand, we developed the flavor, coating the pork with a teriyaki glaze made with equal parts sugar and soy sauce and seasoned with fresh ginger, garlic, and mirin. To ensure a properly clingy glaze, we simply thickened the sauce with some cornstarch before applying it to the pork, and then we ran the tenderloins under the broiler before serving. To prevent the pork from overcooking under the broiler, we removed it from the slow cooker just shy of 145 F.