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Apple-Dijon Pork Roast

1 boneless whole pork loin roast (2 to 3 pounds)
1 can (14-1/2 ounces) chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
6 tablespoons cornstarch
6 tablespoons cold water

Cut roast in half; place in a 5-qt. slow cooker. Combine the broth,
apple juice and mustard; pour over roast. Cover and cook on low for 4
to 4-1/2 hours or until a meat thermometer reads 160°. Remove
roast and keep warm. For gravy, strain cooking juices and skim fat.
Pour juices into a small saucepan. Combine cornstarch and water until
smooth; gradually stir into juices. Bring to a boil; cook and stir

Printed from tasteofhome.com Jul 25, 2008

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Apple-Dijon Pork Roast cont.

for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.