Teriyaki Pork Roast

  • Kathy Amant spoons a rich teriyaki sauce over her stove-top pork roast.

    Kathy Amant spoons a rich teriyaki sauce over her stove-top pork roast. Scott Sanders | Staff Photographer

  • 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.

    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

 
Updated 5/10/2011 7:47 AM

3-pound boneless pork loin

Cooking oil

2 medium onions, sliced

cup teriyaki sauce with pineapple juice, divided

2 tablespoons Worcestershire sauce

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 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 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.