Teriyaki-Portobello Pork Loin

• 1 boneless pork loin roast (3 to 4 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon Montreal steak seasoning
• 2 tablespoons olive oil, divided
• 2 cups sliced baby portobello mushrooms
• 1 medium onion, thinly sliced
• 1 cup water
• 1 cup reduced-sodium teriyaki sauce
• 1 envelope (3/4 ounce) mushroom gravy mix
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Hot cooked rice
• Chopped chives, optional

1. 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.
2. 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.
3. In a small bowl, combine the water, teriyaki sauce and gravy mix; pour over pork. Cover and cook on low for 6-8 hours or until pork is tender.
4. 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.

pork loin, allpurpose, montreal steak seasoning, olive oil, baby portobello mushrooms, onion, water, teriyaki sauce, mushroom gravy mix, cornstarch, cold water, rice, chives

Taken from www.tasteofhome.com/recipes/teriyaki-portobello-pork-loin/ (may not work)