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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Cindy Steffen from Cedarburg, Wisconsin shares one of her family favorites for cold-weather comfort. âThis recipe takes less than five minutes to assemble and is delicious.â TIP: âI like to serve the roast with rice, then use the tangy sauce as a gravy for both,â Cindy shares. Ingredients:
1 boneless pork loin roast (2 to 3 pounds) |
1 can (14-1/2 ounces) chicken broth |
1 cup unsweetened apple juice |
1/2 cup dijon mustard |
6 tablespoons cornstarch |
6 tablespoons cold water |
Directions:
1. Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm.
2. For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
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