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Teriyaki Pork Roast Recipe

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This recipe for Teriyaki Pork Roast, by , is from The Penrod Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Houston
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2-31/2 lb lean boneless pork loin roast or rolled pork roast, 2 tbsp olive oil, kosher salt, black pepper 3/4 cup apple juice (6 oz can), 2 tbsp sugar, 2 tbsp soy sauce, 1 tbsp cider vinegar, t tsp ground ginger, 1/4 tsp garlic powder, 1/8 tsp black pepper, tbsp cold water, 11/2 tbsp cornstarch.

Directions:
Directions:
Heat oil in skillet. Lightly season roast with salt and pepper. Brown on all sides. In slow cooker mix apple juice,sugar,soy sauce, cider vinegar, ginger, garlic powder and pepper. Add roast, turning to coat. Turn fat side up. Cover and cook on high 31/2 to 4 hours on high or 7-8 hours on low, until meat is tender. Transfer roast to platter, cover and keep warm. Strain cooking liquid and separate fat. Place in small saucepan. You should have about 1 2/3 cups. Bring to boil over medium heat. In a small bowl mix water and cornstarch until smooth. Add to boiling water and continue to stir 1-2 minutes until desired gravy thickness.

Personal Notes:
Personal Notes:
Serve with rice, mixed Asian vegetables or salad with Asian dressing.

 

 

 

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