Country-Style Pork Loin

By carvalhohm

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

Details

Servings 8
Adapted from tasteofhome.com

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.