This pork roast is so moist and tender that it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes.
Ingredients
- 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
Instruction
- Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides.
- Transfer to a 5-qt. slow cooker. Pour broth over pork. Cook, covered, on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand 10-15 minutes before slicing.
- Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer liquid to a small saucepan. Bring 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.
