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Country-Style Pork Loin
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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 chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional
Cut pork roast in half. In a large resealable plastic bag, combine the flour,
onion powder and mustard. Add pork, one portion at a time, and shake to coat.
In a large skillet, brown pork in oil over medium-high heat on all sides.
Transfer to a 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. For gravy, strain
cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large
saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a
boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with
gravy and mashed potatoes if desired.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |