Teriyaki Pork Roast
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Kathy Amant spoons a rich teriyaki sauce over her stove-top pork roast. Scott Sanders | Staff Photographer
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Kathy Amant's Teriyaki Pork Loin Roast takes center stage, but her Dutch apple cheesecake, left, and garlic mashed potatoes make a strong supporting cast. Scott Sanders | Staff Photographer
3½-pound boneless pork loin
Cooking oil
2 medium onions, sliced
½ cup teriyaki sauce with pineapple juice, divided
2 tablespoons Worcestershire sauce
¼ cup chicken broth
Salt and pepper to taste
Salt and pepper pork loin on fat side.
Add a thin coat of cooking oil to a large skillet. Add pork, fat-side down, and brown 5 to 6 minutes. Flip to the other side and add onions to the pan.
Once onions begin to brown, add chicken broth to pan scrapping up any browned bits. Add Worcestershire sauce and ¼ cup teriyaki sauce and stir to combine.
Lower heat to a simmer, cover and cook 20 minutes. Remove lid and turn meat again and add ¼ cup more of teriyaki sauce. Cover and simmer another 10-15 minutes. Sauce will thicken. If sauce gets too thick, thin with more chicken broth. Once removed from pan, let rest for 10 minutes before carving.
Serves 10 to 12.
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