Pressure Cooker Teriyaki Pork Roast
Total TimePrep: 10 min. Cook: 30 min. + releasing
- 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
- 8 teaspoons cornstarch
- 3 tablespoons cold water
- Chopped green onions and sesame seeds, optional
- Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Press cancel.
- Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork. Freeze option: Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Garnish with green onions and sesame seeds, if desired.
Nutrition Facts4 ounces cooked pork: 198 calories, 6g fat (2g saturated fat), 68mg cholesterol, 155mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
Nov 25, 2019
A great dish made with only a few ingreidnets. The pork was tender and still flavorful although mild. Since I enjoy pepper I would add more than the amount stated in the recipe... as well as scaling up the soy sauce to enhance the Asian flavors. Overall, it is a dish that the entire family enjoys.