Ingredients
1 boneless whole pork loin roast (3 pounds)1/2 cup all-purpose flour1 teaspoon onion powder1 teaspoon ground mustard2 tablespoons canola oil2 cups reduced-sodium chicken broth1/4 cup cornstarch1/4 cup cold waterHot mashed potatoes, optional
Preparation
Cut pork 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 over medium-high heat on all sides. 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.
For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.
