Average Rating: 4.613636TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing
YIELD: 8 servings.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
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4.
Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.
Nutrition Facts
5 ounces cooked meat with 1/4 cup gravy: 291 calories, 11g fat (3g saturated fat), 85mg cholesterol, 204mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 34g protein.
Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.