- 8
Ingredients
- 1 boneless whole pork loin roast (3 pounds)
- 1/2 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 2 tablespoons canola oil
- 2 cups reduced-sodium chicken broth
- 1/4 cup cornstarch
- 1/4 cup cold water
- Hot mashed potatoes, optional
Preparation
Step 1
Cut roast in half. In large resealable plastic bag, combine flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In large skillet, brown pork in oil on all sides.
Transfer to 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing.
Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to small saucepan. Bring liquid to boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with gravy and mashed potatoes if desired.
5 ounces cooked pork with 1/4 cup gravy (prepared with reduced-sodium broth; calculated without potatoes) equals 291 calories, 11 g fat (3 g saturated fat), 85 mg cholesterol, 204 mg sodium, 10 g carbohydrate, trace fiber, 34 g protein.