This home-style meal can be made ahead of time and reheated. Simply strain and skim the cooking juices and cover and store in the fridge. Then finish the gravy in a pan before serving. Lee Bremson - Kansas City, Missouri
- 1 boneless whole pork loin roast (3 to 4 pounds)
- 1 can (14-1/2 ounces) chicken broth
- 1 cup julienned sweet red pepper
- 1/2 cup chopped onion
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 2 cups refrigerated mashed potatoes
- Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.
- Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
- For gravy, strain cooking juices and skim fat; pour 1 cup into 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.
- Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy. Yield: 4 servings.
Originally published as Pork Roast with Mashed Potatoes and Gravy in Simple & Delicious January/February 2009, p10
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