Pork roast with creamy sauce


Pork roast with creamy sauce

Servings: 8

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.



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