Pork Roast with Creamy Mustard Sauce
From: Betty Crocker's Slow Cooker Meals
Prep: 15 min.
Cook: 9 hr. + 15 min.
2 1/2- to 3-lb. pork boneless sirloin roast
1 Tbsp. Vegetable oil
3/4 cup dry white wine or can substitute chicken broth
2 Tbsp. Gold Medal all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half-and-half
2 to 3 Tbsp. country-style Dijon mustard
Trim excess fat from pork. Heat oil in 10-inch skillet
over medium-high heat. Cook pork in oil about 10
minutes, turning occasionally, until brown on all
sides. Place pork in 3 1/2- to 6-quart slow cooker.
Mix remaining ingredients except half-and-half and
mustard; pour over pork.
Cover and cook on low heat setting 7 to 9 hours or
until pork is tender.
Remove pork from slow cooker; cover and keep warm.
Skim fat from pork
juices in cooker if desired. Stir half-and-half and
mustard into juices.
Cover and cook on high heat setting about 15 minutes
or until slightly thickened. Serve sauce with pork. 8
| Pounds lost: 10.0