Crock Pot Pork Roast
Serve with potatoes, carrots and green beans
Nutrition Facts:Calories 175; Fat 9g; Saturated Fat 3g; Cholesterol 55mg; Sodium 390mg; Carbohydrate 5g; Fiber 1g; Protein 20g
Yield: Serves 8
Ingredients
- 2 1/2 to 3 pound pork boneless sirloin roast
- 1 Tbs. vegetable oil
- 3/4 cup dry white wine
- 2 Tbs. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 medium carrots, finely chopped or shredded
- 1 medium onion, finely chopped (1/2 cup)
- 1 small shallot, finely chopped (2 Tbs.)
- 1/4 cup half-and-half
- 2 to 3 Tbs. country-style Dijon mustard
Instructions
- 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 Crock Pot
- Mix remaining ingredients except half-and-half and mustard; pour over pork
- Cover and cook on LOW for 7 to 9 hours or until pork is tender
- Remove pork from Crock Pot 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 about 15 minutes or until slightly thickened
- Serve sauce with pork
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