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Tender Pork Roast Recipe
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Tender Pork Roast Recipe

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LuVerne Peterson of Minneapolis, Minnesota shares this melt-in-your mouth fall-apart-tender pork roast. "It's wonderful to serve to company because it never fails to please," she promises.
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 5 min. Cook: 8 hours
MAKES: 8 servings

Ingredients

  • 1 boneless pork loin roast (3 pounds)
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup soy sauce
  • 1/2 cup sugar
  • 2 teaspoons ground mustard

Nutritional Facts

6 ounce-weight: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. Cut roast in half; place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Remove roast to a serving platter and keep warm. If desired, skim fat from cooking juices and thicken for gravy. Yield: 8 servings.
Originally published as Tender Pork Roast in Quick Cooking March/April 1998, p45


Reviews for Tender Pork Roast

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
jennie seeck
Reviewed Nov. 10, 2015

"It was dry and I added brown sugar to add to the taste, but still dry. I wouldn't recommend."

MY REVIEW
Monacia
Reviewed Aug. 22, 2015

"Excellent and easy to make!"

MY REVIEW
jimjudyj
Reviewed May. 29, 2015

"Wish I had read all the reviews carefully before I cooked the roast today, but I just went by the overall 4 star review. The excess dryness and salt were exactly as stated in the negative reviews. My roast was 4 pounds, so I figured it would cook at least 8 hours on low, but then tested it at 7 hours. It was already too dry to slice, it resembled pulled pork. I thickened the sauce, and it was not edible due to the amount of salt. To salvage $20 worth of meat, I added broth to the sauce to cut the salt, re-thickened it, and served limited amounts of it over the meat on a bed of rice pilaf. After diluting it, it did have a nice flavor, but I probably wouldn't try it again."

MY REVIEW
mwalker21
Reviewed Nov. 17, 2014

"Wow, I am surprised to see some reviews that are so negative. I have made this numerous times and LOVE it!"

MY REVIEW
terik82
Reviewed Jan. 9, 2013

"Wonderful! Even the kids enjoyed it. We only used 1/2 c of the soy sauce an tomato soup."

MY REVIEW
Tomsfancy
Reviewed Nov. 1, 2012

"this was the DRIEST roast I have ever made."

MY REVIEW
linsvin
Reviewed Sep. 28, 2011

"I didn't care for this AT ALL. Used low sodium soy sauce to keep the salt content down, it didn't make a difference. Maybe it was just me, cut into cubes and used it in a casserole next night."

MY REVIEW
gingerriss
Reviewed Mar. 4, 2011

"I didnt like the taste"

MY REVIEW
mjweir
Reviewed Jan. 20, 2011

"I thought the combination of tomato, soy, sugar and mustard would result in a savory sauce, although I did think that was a lot of soy sauce. While the meat was very tender and tasted good, the sauce was so bitter and inedible...I tossed all the sauce! I would try this again because it is so quick, but I would reduce the soy sauce to one quarter cup and hope the meat still got tender. Did anyone else have this problem? I thought maybe I had read the recipe wrong."

MY REVIEW
cook girl
Reviewed Jan. 13, 2011

"I cut my roast into about 3 pieces. It was a small roast. I used condensed tomato soup and low sodium soy sauce. Baked it in the oven. We loved it. My husband says I have to make it again. He brings it up every few days that I need to make it again."

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