Teriyaki pork roast. (CU Independent photo illustration/Ana Faria)
Boulder has many Asian-inspired eateries around town, but when a night-in is needed, this pork roast is easy to prepare and won’t make a budget stretch.
Ingredients:
1 Pork loin roast
1 bottle teriyaki sauce (for best results use Veri Veri Teriyaki)
White rice
Frozen vegetables (for a side dish)
Soy sauce
Baking dish
Meat thermometer
Gallon Ziploc bag
This recipe is as easy as 1, 2, 3.
Step 1:
This is a meal that begins its preparation the night before. Take the roast out of the packaging and poke some holes in it with a knife. These holes will help the marinade get to all parts of the meat, so poke 7 to 10 holes depending on the size of the meat and the knife being used.
If the brand of teriyaki used is particularly bitter, add a teaspoon of sugar to the sauce and mix well.
Place the meat in the Ziploc bag and pour approximately half the bottle of teriyaki sauce over the pork. Seal the bag and move the meat around in the bag. It may sound a little odd, but moving around the meat in the marinade will coat it well and insure the best flavor.
Store the meat in the refrigerator overnight.
Step 2:
Now that the meat has marinated over night and has soaked up all the tangy teriyaki flavor from the marinade, it’s time to get cooking.
About an hour and a half before the meal needs to be ready, preheat the oven to 375?F. When the oven is ready, place the roast in the baking dish and place the baking dish in the oven. Discard the bag and leftover marinade.
Cook the meat for an hour before checking with an instant-read thermometer. It is important to make sure the pork is cooked thoroughly. Safely cooked pork should reach 160?F when measured with a meat thermometer, according to USDA guidelines. When the meat reaches 160?F, remove from oven.
Step 3:
When the roast is nearing the end of its cook time, prepare the rice according to package directions. Do the same with the frozen vegetables. Broccoli pairs well with pork and frozen broccoli is readily available at the supermarket. If a more Asian inspired taste is desired, add 1 teaspoon to 1 tablespoon soy sauce to prepared vegetables.
Slice and plate the meat with the cooked rice and vegetables. Serve.
The savory flavor of the pork pairs well with the sweet and tangy nature of the teriyaki sauce and will surely make guests return for seconds.
Because the average pork loin roast is quite big, leftovers are common.
For more information on pork cooking times and other food safety tips, check out the USDA Web site.
Contact CU Independent Staff Writer Ana Faria at Ana.faria@colorado.edu.
2 comments
Looks good. I saw this on a commerical the other day, so thanks for posting the recipe.
Just one thing about food temps. Guidelines have been updated, and for safe pork you must bring the meat above 138°. Ideally, cooking to 140-145 and then resting the meat will result in unbelievably moist pork. Cooking to 160 very often results in dry, tasteless meat, especially in a larger cut.