1. 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.
2. Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
3. Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 252 (46%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 188.7mg||58 %|
|Sodium 860.9mg||30 %|
|Potassium 818.1mg||22 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 17.8g|
|Protein 53.3g||76 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 549
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