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Tender Pork Roast Recipe
Tender Pork Roast Recipe photo by Taste of Home

Tender Pork Roast Recipe

Publisher Photo
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

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
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
MY REVIEW
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MY REVIEW
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
Reviewed Nov. 1, 2012

this was the DRIEST roast I have ever made.

MY REVIEW
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
Reviewed Mar. 4, 2011

I didnt like the taste

MY REVIEW
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.

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