This pork roast tops my son’s list of favorite foods. The meat practically melts in your mouth. Good with a variety of sides, we enjoy it with mashed potatoes.
—CORINA FLANSBERG CARSON CITY, NV
PREP: 20 MIN. • COOK: 5 HOURS + STANDING • MAKES: 8 SERVINGS
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
1. Cut the 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.
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 the pork and keep warm; let stand for 10-15 minutes before slicing.
3. Strain cooking juices, reserving 2 1/2 cups; skim the fat from the reserved juices. Transfer to a small saucepan. Bring the liquid to a boil. Combine the cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve the pork and gravy with mashed potatoes if desired.
FREEZE OPTION Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in the refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve as directed.
PER SERVING 5 ounces cooked pork with 1/4 cup gravy (calculated without potatoes) equals 291 cal., 11 g fat (3 g sat. fat), 85 mg chol., 204 mg sodium, 10 g carb., trace fiber, 34 g pro. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.