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
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.