Bottled teriyaki sauce contains high-fructose corn syrup, wheat, soy (in the soy sauce), and synthetic preservatives. Our version of the popular Japanese sauce has the same sweet-savory-salty appeal but is made entirely of compliant foods.
Serves 4
Prep: 20 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 20 minutes
¼ cup pineapple juice
¼ cup coconut aminos
2 cloves garlic, minced
½ teaspoon ground ginger
Dash cayenne pepper
1½ pounds Whole30-compliant pork tenderloin, trimmed
¼ teaspoon black pepper
1 cup chopped fresh pineapple
¼ cup sliced green onions
1 package (12 ounces) frozen cauliflower rice, prepared according to package directions or 3 cups raw cauliflower rice (page 60)
In a 3½- to 4-quart slow cooker, stir together the pineapple juice, coconut aminos, garlic, ginger, and cayenne. Sprinkle the pork with the pepper; add to the slow cooker and turn to coat.
Cover and cook on low for 4 to 5 hours or on high for 2 to 2½ hours.
Transfer the pork to a cutting board; strain the cooking liquid. Cut the pork into ½-inch slices. Drizzle the pork with some of the cooking liquid and top with the pineapple and green onions. Serve with the cauliflower rice.
Instant Pot Variation Follow the directions in the first two steps using a 6-quart Instant Pot. Lock the lid in place. Select Manual and cook at high pressure for 15 minutes. Use natural release for 5 minutes, then quick release. Continue with the remaining directions.