Teriyaki Slow Cooker Pork Loin Roast

Teriyaki Slow Cooker Pork Loin Roast

Teriyaki Pork Loin Roast is an easy recipe to make, and so delicious. We use our Asian Accents Blend as a rub on the roast. When browned in the skillet, it adds a savory layer of flavor. As it cooks in the slow cooker with the teriyaki sauce, it develops an even larger flavor, while keeping the roast moist and tender.

Serve the Teriyaki Pork Roast slices over rice, drizzled with the delicious teriyaki sauce. Add a vegetable side dish to complete your dinner. We like a peas and carrots mixture, but any seasonal vegetable of your choice works well. Any way you serve it, our Teriyaki Pork Loin Roast is sure to be a favorite.

Serves 4 to 6

Ingredients:
2 Tablespoons Canola Oil
2 Pounds Boneless Pork Loin Roast
2 Tablespoons Sheffield’s Asian Accents Blend
1 Cup Low-Sodium Chicken Broth
4 Teaspoons Sesame Seeds, Toasted (See directions below.)
½ Cup Soy Sauce
2 Tablespoons Seasoned Rice Vinegar
4 Cloves Garlic, Minced
2 Tablespoons Fresh Ginger, Minced
2 Tablespoons Brown Sugar
Cooked rice for serving. (White, jasmine or basmati.)

Directions:
Rub the Asian Accents Blend evenly on all sides of the pork loin so it sticks.

Heat oil in a large nonstick skillet over medium-high heat. When it starts to shimmer, add the pork loin. Cook about 2 minutes on each side until well browned. Watch so it doesn’t burn. Transfer to a large slow cooker. Turn the slow cooker on low heat.

Add broth to the skillet and bring to boil. Scrape up any browned bits from the bottom of the skillet. Add to the slow cooker.

Heat a small non-stick skillet over medium heat. When hot, add the sesame seeds. Use a wood spatula to constantly stir the seeds for about 2 to 3 minutes until they turn golden brown. Watch so they don’t burn. When browned, remove from the heat and transfer to a small plate.

In a medium mixing bowl, add the soy sauce, rice vinegar, garlic, ginger, sesame seeds, and brown sugar. Whisk to combine, then pour over the pork loin.

Cover and cook for 2 ½ to 3 hours until the internal temperature in the thickest part is 160ºF. If you like your pork medium, cook to 150ºF to 155ºF. Check after 2 hours. When done, transfer to a cutting board, loosely cover with foil and let rest for 3 minutes before carving.

Serve each portion on top or along side of the cooked rice. Ladle some of the sauce from the slow cooker on the pork slices and rice. Add a seasonal vegetable of your choice to complete the meal. We like to serve with a peas/diced carrots mixture.