Best Contest Winning Teriyaki Pork Roast Recipes

EASY TERIYAKI PORK ROAST (NO MARINATING)

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.

TERIYAKI PORK ROAST

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.

PORK TERIYAKI

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. ,

GARLIC TERIYAKI ROASTED PORK LOIN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In a small bowl,combine teriyaki sauce,honey mustard,italian dressing mix,brown sugar,seasoned pepper and minced garlic,whisk well.Place pork loin into a resealable plastic bag and pour marinade overtop.Squeeze out air and seal bag;marinade 3 hour to overnight.
• 3. Place pork loin into a glass baking dish along with marinade.Bake in preheated oven,basting occasionally,about 1 hour.Let the roast rest for 10 minutes before slicing and serving.

PRESSURE-COOKER TERIYAKI PORK ROAST

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.