Sunday, February 14, 2010

Monday Menu

Having arrived home a short while ago I stepped into a house full of wonderful cooking scents as my crock pot is simmering away with tomorrow night's dinner - Teriyaki Pork Roast. I can only hope that this tastes as good as it smells.

Tomorrow night's dinner will be:

Terriyaki Pork Roast
Green beans with chic peas in oil and garlic
Mashed potatoes
Green salad
Pineapple slices

Teriyaki Pork Roast

3/4 cup unsweetened apple juice (I used chicken broth, the recipe writer did also)
2 tablespoons sugar (I left out)
2 tablespoons soy sauce
1 tablespoon white vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon peper

1 bonelss pork loin roast (about 3 pounds)


2 tablespoons cornstarch
3 tablespoons cold water

Combine first seven ingredients in a greasted slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160 degrees.
Remove roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil, cook and stir for 2 minutes of until thickened.

Yield: 8 servings.
2/16 addendum: This was ok, it did need the gravy. After trying this I think a pork loin oven roasted is better.


  1. Yum! The green beans with chickpeas sounds delish! I'm vegetarian and love beans! I'm sure your meal was wonderful. Blessings, Tammy

  2. that sounds so good! I'll have to try it some day, although my DD doesn't care for pork.
    Thanks for sharing the recipes!