Pork roast with creamy sauce
Preparation time: 7 hr and 40 min
1 tablespoon vegetable oil
1 boneless pork loin roast (2 1/2 to 3 lb), trimmed of excess fat
3/4 cup dry white wine or nonalcoholic white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 medium carrots, finely chopped or shredded (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tablespoons)
1/4 cup half-and-half
2 to 3 tablespoons country-style Dijon mustard
1. In 10-inch skillet, heat oil over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
2. Spray 3 1/2- to 6-quart slow cooker with cooking spray. Place pork in slow cooker. In medium bowl, mix all remaining ingredients except half-and-half and mustard; pour over pork.
3. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender.
4. Transfer pork from slow cooker to serving plate; cover to keep warm. Skim fat from cooking juices, if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover; cook about 15 minutes or until slightly thickened. Serve sauce with pork.