Teriyaki-Portobello Pork Loin Recipe

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Teriyaki-Portobello Pork Loin Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6 hours

Ingredients

  • 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

Directions

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

Nutritional Facts

5 ounces cooked pork with 1/2 cup gravy (calculated without rice): 308 calories, 11g fat (3g saturated fat), 85mg cholesterol, 852mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 36g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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