- 1 boneless whole pork loin roast (3 pounds)
- 1/3 cup maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Cut roast in half. Transfer to a 5-qt. slow cooker. Combine the syrup, lemon juice, mustard and garlic; pour over pork. Cover and cook on low for 5-6 hours or until meat is tender.
- Remove meat to a serving platter; keep warm. Strain cooking juices; transfer 1 cup to a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.
Originally published as Canadian Pork Roast with Gravy in Healthy Cooking Annual Recipes Annual 2010, p151
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