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Teriyaki-Portobello Pork Loin

 Teriyaki-Portobello Pork Loin
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
8 ServingsPrep: 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

2 of 2

Teriyaki-Portobello Pork Loin (continued)

Directions (continued)

  • 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.
Nutritional Facts: 5 ounces cooked pork with 1/2 cup gravy (calculated without rice) equals 308 calories, 11 g fat (3 g saturated fat), 85 mg cholesterol, 852 mg sodium, 14 g carbohydrate, 1 g fiber, 36 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.