Teriyaki-Portobello Pork Loin

Directions

1. Cut roast in half. In a large shallow dish, combine flour and steak seasoning. Add pork, 1 portion at a time, and turn to coat.
2. 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.
3. In a small bowl, combine the water, teriyaki sauce and gravy mix; pour over pork. Cover and cook on low 6-8 hours or until pork is tender.
4. Remove pork to a serving platter and keep warm. Skim fat from cooking 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. If desired, top with chopped chives.