- 1 boneless 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
- Cut 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 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. 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 a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Country-Style Pork Loin
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Based on comments that indicated a need for additional seasoning I added a quartered onion with the meat in the crock pot. It was delicious. I will definitely make this again.
Was absolutely fantastic! Thank you for a wonderful recipe!
Made this recipe according to the directions and it was fantastic. This is definately a keeper!!!
We had this for dinner last night and it was really good. I did season the roast before browning it . The meat was tender and juicy and the gravy was amazing. The best gravy ever! Thank you Corina for sharing this recipe.
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