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Teriyaki Pork Roast

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3 pound boneless pork loin roast, halved
7 1/2 teaspoons cornstarch
3 tablespoons cold water

Combine the first seven ingredients in a greased slow cooker. Add
roast and turn to coat. Cover and cook on low for 7-8 hours or
until a thermometer inserted into the roast reads 160 degrees.
Remove roast and keep warm. In a saucepan, combine cornstarch and
cold water until smooth; stir in cooking juices. Bring to boil;
cook and stir for 2 minutes or until thickened. Serve with the
roast. Yield 8 servings.

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