Pork loin roast, approximately 4-6 pounds
5 tablespoons soy sauce
1/4 cup granulated Splenda
1/4 teaspoon pepper
1/4 cup green onions, chopped, 1 ounce or about 1 1/2 green onions
1 tablespoon garlic, minced
1 tablespoon sesame oil
5 tablespoons water
Put the meat in a crock pot, fat side up, cutting the roast in half to fit if necessary. Mix the remaining ingredients and pour over the meat. Cook on LOW 8 hours, basting with the sauce occasionally.
Makes about 8-10 servings, depending on the size of the roast
Can be frozen
Per 1/8 Recipe: 324 Calories; 24g Fat; 24g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
Per 1/10 Recipe: 259 Calories; 19g Fat; 19g Protein; 2g Carbohydrate; trace Dietary Fiber; 1.5g Net Carbs
This is the same marinade I used in the Seoul Chicken and Bulkogi recipes. The meat came out very tender and juicy cooked this way and I will probably create some other pork roast recipes using the crock pot.
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