 |
Prep Time: 15 Minutes Cook Time: 190 Minutes |
Ready In: 205 Minutes Servings: 8 |
|
Ingredients:
1 (2-pound) lean boneless pork loin roast |
1 1/2 teaspoons mixed peppercorns, crushed and divided |
3/4 teaspoon salt |
vegetable cooking spray |
1/2 cup water |
1 cup nonfat sour cream |
2 tablespoons all-purpose flour |
Directions:
1. Trim fat from roast. Combine 1 1/4 teaspoons crushed peppercorns and salt; rub over surface of roast.
2. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add roast, and cook until browned on all sides, turning occasionally. Transfer roast to a 4-quart electric slow cooker.
3. Add water to skillet; bring to a boil. Deglaze skillet by scraping particles that cling to bottom. Pour water mixture over roast. Cover and cook on high setting 3 hours or until roast is tender. Remove roast from cooker; set aside, and keep warm.
4. Pour pan juices from cooker into a small saucepan; skim fat from juices. Bring juices to a boil. Combine sour cream and flour; add to saucepan, stirring constantly. Cook over medium-low heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/4 teaspoon crushed peppercorns. Serve gravy with roast.
|
|