My family loves my teriyaki pork roast and begs for more! The slow cooker does most of the work, and when I get home from school the whole house smells wonderful. Since I serve it with instant rice and frozen vegetables, I'm only five minutes from sitting down to a home cooked meal.—Lori Harris, Montgomery City, Missouri
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/2 cup all-purpose flour
- 1 teaspoon Montreal steak seasoning
- 2 tablespoons olive oil, divided
- 2 cups sliced baby portobello mushrooms
- 1 medium onion, thinly sliced
- 1 cup water
- 1 cup reduced-sodium teriyaki sauce
- 1 envelope (3/4 ounce) mushroom gravy mix
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Hot cooked rice
- Cut roast in half. In a large resealable plastic bag, combine flour and steak seasoning. Add pork, one portion at a time, and shake to coat.
- In a large skillet, brown roast in 1 tablespoon oil on all sides. Transfer meat and drippings to a 4-qt slow cooker. In the same skillet, saute mushrooms and onion in remaining oil until tender; add to slow cooker.
- In a small bowl, combine the water, teriyaki sauce and gravy mix; pour over top. Cover and cook on low for 6-8 hours or until pork is tender.
- Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. Yield: 8 servings.
Originally published as Teriyaki-Portobello Pork Loin in Taste of Home Christmas Annual Annual 2012, p97
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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