TERIYAKI-PORTOBELLO PORK LOIN

Teriyaki-Portobello Pork Loin image

My family loves this teriyaki pork roast, and the slow cooker does most of the work. When I get home from school, the whole house smells wonderful. Since I serve it with instant rice and frozen vegetables, I'm only five minutes from sitting down to a home-cooked meal. -Lori Harris, Montgomery City, Missouri

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 boneless pork loin roast (3 to 4 pounds)
1/2 cup all-purpose flour
1 teaspoon Montreal steak seasoning
2 tablespoons olive oil, divided
2 cups sliced baby portobello mushrooms
1 medium onion, thinly sliced
1 cup water
1 cup reduced-sodium teriyaki sauce
1 envelope (3/4 ounce) mushroom gravy mix
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
Chopped chives, optional

Steps:

Cut roast in half. In a large shallow dish, combine flour and steak seasoning. Add pork, 1 portion at a time, and turn to coat., In a large skillet, brown roast in 1 tablespoon oil on all sides. Transfer meat and drippings to a 4-qt slow cooker. In the same skillet, saute mushrooms and onion in remaining oil until tender; add to slow cooker., In a small bowl, combine the water, teriyaki sauce and gravy mix; pour over pork. Cover and cook on low 6-8 hours or until pork is tender., Remove pork to a serving platter and keep warm. Skim fat from cooking juices; transfer to a large saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and rice. If desired, top with chopped chives.

Nutrition Facts : Calories 308 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 852mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 36g protein.