Wednesday, September 28, 2011

Entree: Teriyaki Pork Roast

Fall is coming. It arrived here the week after Labor Day. Cooler weather means slow-cooker aka crock pot.  One of my projects in this digitization of recipes is going through recipes in my recipe box that were not on my previously prepared recipe cards. These recipes must be made and cleared past the judges. This recipe was one of those.


3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons 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


  1. In a greased 3-qt. slow cooker, combine the first seven ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.
  2. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid 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.
Other Details:
  • 8 servings. 
  • Prep: 10 min. 
  • Cook: 7 hours + 10 min.
  • Nutritional Analysis from original recipe card: One serving (prepared with light soy sauce) equals 292 calories, 212 mg sodium, 101 mg cholesterol, 9 gm carbohydrate, 36 gm protein, 12 gm fat, trace fiber. 
  • Diabetic Exchanges: 4-1/2 lean meat, 1/2 starch
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