 |
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 for 2 minutes or until thickened. Serve with pork.
Yield: 8 servings.
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |