Crockpot Cooking
I have been sick this week. It’s a bit early in the season yet for that, but it hit me. And made me once again grateful that God created Crockpot cooking. Here’s a slightly complicated recipe that I dearly love. 15 minutes of prep work. 9 hours of cooking. Then a borders-on-gourmet dinner when you get home! This particular recipe involves mostly meat. If you’re like I was, you’ve mainly used your slow cooker for soups, chowder, and chili. But, believe it or not, with the right recipes, you can have just about any dish waiting and ready when you get home at night! Indeed, after you try this pork roast recipe, jump over to this post for a great old-fashioned pot roast recipe!
Pork Roast with Creamy Mustard Sauce
2 1/2- to 3-lb. pork boneless sirloin roast
1 Tbsp. Vegetable oil
3/4 cup dry white wine or chicken broth
2 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half-and-half
2 to 3 Tbsp. country-style Dijon mustard
Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat.
Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Remove pork from slow cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve sauce with pork. 8 servings.
recipes, pork, crockpot, slow cooker
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