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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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8 Servings
Prep: 10 min. Cook: 7 hours + 10 min.

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 a thermometer inserted into the roast reads 160°.
Remove roast and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. 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.

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

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