Country-Style Pork Loin
This pork roast is so moist and tender that it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. —Corina Flansberg, Carson City, Nevada
Can you freeze Country-Style Pork Loin?
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, stirring occasionally; add broth or water if necessary. Serve as directed.
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
Directions
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1Cut 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.
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2Transfer to a 5-qt. slow cooker. Pour broth over pork. Cook, covered, on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand 10-15 minutes before slicing.
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3Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer liquid to a small saucepan. Bring 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.
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