Tuesday, November 03, 2009

Teriyaki Pork Roast


  • 3/4 cup unsweetened apple juice
  • 2 tablespoons sugar
  • 2 tablespoons 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 a thermometer inserted into the roast reads 160°.
  • Remove roast and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.
Taste of Home recipe

We had this for dinner tonight and it was really good! I don't think it really tastes like teriyaki, but the meat is very tender and moist. The sauce is sort of a sweet gravy, not right for potatoes but delicious over the meat. I use the leftovers to make pork barbecue and that turns out great too. The best part is, its a cheap meal, especially since pork is only $1.49/lb this week at Meijer.


  1. What would the gravy taste like on rice? It sounds good.

  2. I think the gravy would be great on rice! Chris isn't a big rice fan and we just had it yesterday so we ate baked potatoes with it.


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