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Enjoy this recipe from Slow-Cooker Recipes.
Submitted by: Jane Gates
from Saginaw, MI
3/4 c. apple juice
2 T. sugar
2 T. soy sauce
1 T. vinegar
1 t. ground ginger
1 t. garlic powder
1/4 t. pepper
2 to 3-lb. rolled pork loin roast
3 T. cold water
1-1/2 T. cornstarch
Combine apple juice, sugar, soy sauce, vinegar and seasonings in a slow cooker; mix well. Add roast and turn to coat; place fat-side up. Cover and cook on low setting for 7 to 8 hours, or on high setting for 3-1/2 to 4 hours. Shortly before serving, make gravy. Remove roast from slow cooker; place on a platter and keep warm. Strain cooking liquids from slow cooker into a small saucepan; skim fat if necessary. Bring to a boil. Combine water and cornstarch to make a paste; stir into boiling liquid. Cook and stir until thickened. Serve gravy with sliced roast. Makes 4 to 6 servings. | |
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Combine apple juice, sugar, soy sauce, vinegar and seasonings in a slow cooker; mix well. Add roast and turn to coat; place fat-side up. Cover and cook on low setting for 7 to 8 hours, or on high setting for 3-1/2 to 4 hours. Shortly before serving, make gravy. Remove roast from slow cooker; place on a platter and keep warm. Strain cooking liquids from slow cooker into a small saucepan; skim fat if necessary. Bring to a boil. Combine water and cornstarch to make a paste; stir into boiling liquid. Cook and stir until thickened. Serve gravy with sliced roast. Makes 4 to 6 servings. |
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