Teriyaki Pork Roast Recipes

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender., Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork.

Steps:

• In a greased 3-qt. slow cooker, combine the first 7 ingredients. Add roast and turn to coat. Cover and cook on low for 7-8 hours or until meat is tender. , Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with meat.

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Steps:

• Combine the first seven ingredients in a 6-qt. electric pressure cooker. Add roast and turn to coat. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in pork should read at least 145°. , Remove pork to a serving platter; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with pork. Freeze option: Place sliced pork roast in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary. Garnish with green onions and sesame seeds, if desired.

Steps:

• In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

Steps:

• Preheat oven to 325*.
• Brown pork on all sides in 2 tbl oil over medium-high heat.
• Place pork in roasting pan.
• Combine remaining ingredients and pour over roast.
• Roast for about 3 hours (or until instant-read thermometer reads 165*), basting frequently and turning over a couple times.
• Let sit for a few minutes before slicing and serve with juices.

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
• Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
• Sprinkle with salt and pepper.
• Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
• Remove roast; cover and let stand for 15 minutes.
• Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
• Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
• Cover and cook on high for 15 minutes or until thickened.
• Slice pork; serve with gravy.

Steps:

• Mix together in a large Pyrex measuring cup, apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper.
• Pour small amount in bottom of crock pot.
• Place roast in crock pot with fat side up.
• Pour remaining sauce over roast.
• Cook on High for 4 hours or Low 8 hours or until meat is no longer pink.
• Remove pork and slice.
• Place on a platter and cover with aluminum foil.
• Place in a 200 degree oven to keep warm while thickening juices.
• Strain juice and place in a small saucepan.
• Bring mixture to boil.
• Mix together water and cornstarch until smooth.
• Stir into boiling mixture.
• Cook for 1 to 2 minutes until mixture thickens.
• Serve over sliced pork roast.

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

Steps:

• Spray slow cooker with non-stick cooking spray.
• Rub roast with 1/4 cup brown sugar. Place roast in crock pot.
• In a bowl, mix together chicken broth, teriyaki sauce, remaining brown sugar, ginger, garlic, chili pepper flakes, black pepper and onion powder. Pour on top of roast. Cook on low for 6-7 hours OR high for 3-4 hours.
• Remove roast from slow cooker and place on plate. Shred with two forks.
• In a small bowl, mix together cornstarch and cold water, then add to the liquid that remains in the slow cooker. Let cook on high in the slow cooker for 5-10 minutes or until it starts to thicken (to speed up this process, you could pour the remaining liquid in a saucepan and heat on your stove top over high heat until the sauce thickens up). Pour sauce on top of shredded pork.
• Serve over rice and with stir-fried vegetables.
• To make this a freezer meal, rub roast with brown sugar and place roast in a gallon-sized resealable freezer bag. In a bowl, mix together chicken broth, teriyaki sauce, remaining brown sugar, ginger, garlic, chili pepper flakes, black pepper and onion powder. Pour on top of roast in bag. Seal bag and place in the freezer. When ready to eat, remove from freezer and place in fridge for 12-24 hours so that it can thaw. Pour contents of bag in slow cooker and follow the cooking and serving directions above.

Steps:

• Mix all the sauce ingredients together, stirring to completely blend.
• Using a long tined fork poke the roast all over so that the sauce can seep into the meat.
• Pour 1/2 of the sauce mix into the crock pot. Place the roast on top. Pour the remaining sauce over the roast; cover and cook on low 6-8 hours.