Savory Mustard Pork Roast |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. âEzra Elkon, Charles Town, West Virginia Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds) |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon canola oil |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 medium onion, chopped |
1 can (14-1/2 ounces) beef broth |
1/2 cup dry red wine |
3/4 cup stone-ground mustard |
6 garlic cloves, minced |
2 tablespoons honey |
2 tablespoons molasses |
1 teaspoon dried thyme |
2 tablespoons cornstarch |
2 tablespoons cold water |
Directions:
1. Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender.
2. Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring 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 and serve with sauce. Yield: 8 servings.
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