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Slow cooker Country-Style Pork Loin - from Taste of


1 boneless whole 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


Cut 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.

Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or a meat thermometer reads 160°.

Remove pork and keep warm. 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.

Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.