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Teriyaki Pork Roast

Since my husband works full time and attends school, I do a lot around the house, including wrangling our three kids. I'm always looking for no-fuss recipes, so I was thrilled to find this one. The juicy teriyaki-seasoned pork roast has become a family favorite. —Roxanne Hulsey, Gainsville, Georgia
  • Total Time
    Prep: 10 min. Cook: 7 hours
  • Makes
    8 servings

Ingredients

  • 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
  • 7-1/2 teaspoons cornstarch
  • 3 tablespoons cold water

Directions

  • In a greased 3-qt. slow cooker, combine the first 7 ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender.
  • Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.
Nutrition Facts
4 ounces cooked pork: 247 calories, 8g fat (3g saturated fat), 85mg cholesterol, 194mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 33g protein. Diabetic exchanges: 4 lean meat, 1/2 starch.

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Reviews

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Average Rating:
  • Jarvisfamily
    Mar 10, 2020

    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.

  • ChefSherryB
    Feb 19, 2018

    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.

  • Sachin
    Dec 13, 2017

    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.

  • pajamaangel
    Apr 24, 2017

    No comment left

  • wunsagin
    Feb 1, 2017

    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.

  • Cookiesnob
    Apr 7, 2016

    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.

  • kibbeyhouse1
    Apr 1, 2015

    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.

  • formultiples
    Sep 25, 2013

    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.

  • lorettaray
    Sep 2, 2013

    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.

  • Math
    Mar 5, 2012

    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.