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Teriyaki Pork Roast Recipe

Teriyaki Pork Roast Recipe photo by Taste of Home

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Since my husband works full-time and attends school, I do a great deal around the house, including getting our three children where they need to go. I'm always looking for no-fuss recipes, so I was thrilled to find this one. The moist teriyaki seasoned pork roast has become a family favorite. —Roxanne Hulsey Gainsville, Georgia

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Teriyaki Pork Roast Recipe

Prep: 10 min. Cook: 7 hours

Yield: 8 Servings

10 420 430

Ingredients

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds), halved
7-1/2 teaspoons cornstarch
3 tablespoons cold water

Directions

In a greased 3-qt. slow cooker, combine the first seven ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender.
Remove pork to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 8 servings.

Nutritional Analysis: One serving (prepared with light soy sauce) equals 292 calories, 212 mg sodium, 101 mg cholesterol, 9 gm carbohydrate, 36 gm protein, 12 gm fat, trace fiber. Diabetic Exchanges: 4-1/2 lean meat, 1/2 starch.

Originally published as Teriyaki Pork Roast in Quick Cooking January/February 2000, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Teriyaki Pork Roast

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Reviewed on Mar. 05, 2012 by Math

Everyone loves this recipe. I use 2 pork tenderloins instead of a roast. I've also used orange juice when I didn't have apple juice available, with great results. One of my all-time favorite slow-cooker recipes.

Reviewed on Dec. 24, 2010 by alwweb

We've made this recipe for years and like serving it with rice. We also use boneless pork loin slices rather than a whole roast. This allows the flavors to work through the meat better.

Reviewed on May. 15, 2009 by Patty Zemmer

This is my favorite pork roast. Everytime I make it people love it! Patty

Reviewed on Mar. 21, 2008 by lssrls@yahoo.com

This should be deleted, double entry but it won't let me !!!!!!!!

Reviewed on Mar. 21, 2008 by lssrls@yahoo.com

This is very good. Just what I was looking for, good flavor

Reviewed on Mar. 21, 2008 by lssrls@yahoo.com

Reviewed on Dec. 16, 2007 by Anonymous