Teriyaki Pork Roast
Total TimePrep: 10 min. Cook: 7 hours
When pork loins go on sale I pick up a few to make freezer meals. I mix the ingredients into a gallon size freezer bag and add the pork loin. The bag is labeled with the directions for easy cooking. We have been enjoying this easy teriyaki pork for several years. Only change I made was to use rice vinegar, not really sure if it changes the flavor any.
Although the recipe is super easy, I will not bother making again. The sauce was just okay, nothing outstanding about it. If I made it again, I would add some sherry wine to the sauce to give it some depth.
Great recipe! Slow cooking is great but it can be made a lot healthier. Instead of a crockpot, I used MEC pure clay pot for this recipe. It cooked a lot faster and the flavor was all natural and enhanced. You should try that and I promise you'd never cook in a crockpot again.
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I have made this before and now I remember why it wasn't included in my 'favorites' when I made it again recently. I followed the directions exactly and I end up with 3 pounds of very dry pork. No amount of sauce will help.
This turned out very well. It was moist and tender. The family liked it. It smelled really good as it cooked, but the flavor was not overpowering. I'll make it again.
I usually just use bottled teriyaki sauce. As one of my dear friends would say "this was really quite nice". That is high praise. The only change I made was to use Splenda rather than real sugar. For my husband and I, we now have three more meals to look forward to.
I tried just using teriyaki sauce from a bottle when I was in a hurry but this was better. I used orange juice and liked the taste.
Very good. My family really likes this and so do I as it is so easy to put in and come home to a great meal.
Everyone loves this recipe. I use 2 pork tenderloins instead of a roast. I've also used orange juice when I didn't have apple juice available, with great results. One of my all-time favorite slow-cooker recipes.