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Country-Style Pork Loin with Gravy

 Country-Style Pork Loin with Gravy
This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete!—Corina Flansberg, Carson City, Nevada
8 ServingsPrep: 20 min. Cook: 5 hours


  • 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 reduced-sodium 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

2 of 2

Country-Style Pork Loin with Gravy (continued)

Directions (continued)

  • potatoes if desired. Yield: 8 servings.
Nutritional Facts: 5 ounces cooked pork with 1/4 cup gravy (calculated without potatoes) equals 292 calories, 12 g fat (3 g saturated fat), 85 mg cholesterol, 192 mg sodium, 10 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.