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Teriyaki Pork Roast

 Teriyaki Pork Roast
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
8 ServingsPrep: 10 min. Cook: 7 hours


  • 3/4 cup unsweetened apple juice
  • 2 tablespoons sugar
  • 2 tablespoons reduced-sodium 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


  • 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 Facts: 1 serving equals 292 calories,

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Teriyaki Pork Roast (continued)

Nutritional Facts: 12 g fat (0 saturated fat), 101 mg cholesterol, 212 mg sodium, 9 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 4-1/2 lean meat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.