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Country-Style Pork Loin

 Country-Style Pork Loin
This pork roast is so moist and tender, it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. —Corina Flansberg, Carson City, Nevada
8 ServingsPrep: 20 min. Cook: 5 hours + standing


  • 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.

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Country-Style Pork Loin (continued)

Nutritional Facts: 5 ounces cooked pork with 1/4 cup gravy (prepared with reduced-sodium broth; calculated without potatoes) equals 291 calories, 11 g fat (3 g saturated fat), 85 mg cholesterol, 204 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.