Ingredients
1 boneless pork loin roast (3 to 4 pounds)1/2 cup all-purpose flour1 teaspoon Montreal steak seasoning2 tablespoons olive oil, divided2 cups sliced baby portobello mushrooms1 medium onion, thinly sliced1 cup water1 cup reduced-sodium teriyaki sauce1 envelope (3/4 ounce) mushroom gravy mix2 tablespoons cornstarch2 tablespoons cold waterHot cooked riceChopped chives, optional
Preparation
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.
