Teriyaki-Portobello Pork Loin |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
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My family loves my teriyaki pork roast and begs for more! The slow cooker does most of the work, and when I get home from school the whole house smells wonderful. Since I serve it with instant rice and frozen vegetables, I'm only five minutes from sitting down to a home cooked meal.Lori Harris, Montgomery City, Missouri Ingredients:
1 boneless pork loin roast (3 to 4 pounds) |
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon montreal steak seasoning |
2 tablespoons olive oil, divided |
2 cups sliced baby portobello mushrooms |
1 medium onion, thinly sliced |
1 cup water |
1 cup reduced-sodium teriyaki sauce |
1 envelope (3/4 ounce) mushroom gravy mix |
2 tablespoons cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. Cut roast in half. In a large resealable plastic bag, combine flour and steak seasoning. Add pork, one portion at a time, and shake 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 top. Cover and cook on low for 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. Yield: 8 servings.
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