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Country-Style Pork Loin

Country-Style Pork Loin Categories: Ham/Pork|Crockpot
Nb persons: 8
Preparation time: 20 min
Total time: 5 hrs 20 min
Source: adapted from Shelley@StockpilingMoms

    3 pounds  boneless pork loin roast, or pkg of 2 pork tenderloins
    1/2 cup  all-purpose flour
    1 teaspoon  onion powder, substitute garlic powder
    1 teaspoon  ground mustard
    2 tablespoons  canola oil
    2 cups  reduced-sodium chicken broth, regular chicken broth is fine
    1 tsp  minced onion, sprinkle on top
      thyme, I sprinkled about 1/4-1/2 tsp on top of roast
      rosemary, I sprinkled about 1/4-1/2 tsp on top of roast
    1/4 cup  cornstarch
    1/4 cup  cold water

Hot mashed potatoes optional

1. Cut roast in half.
2. In a large resealable plastic bag, combine the flour, onion (or garlic) powder and mustard.
3. Add pork, one portion at a time, and shake to coat.
4. In a large skillet, brown pork in oil on all sides.
5. Transfer to a 5-qt. slow cooker. Pour broth over pork. (Sprinkle roast with thyme and rosemary if desired). Deglaze frying pan with some additional broth or white wine and add that to crockpot as well.
6. Cover and cook on low for 5-6 hours or until tender.
7. Remove pork and keep warm.
8. Let pork stand for 10-15 minutes before slicing.
9. Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid 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. Serve with gravy and mashed potatoes if desired.

Cheryl's notes: I adapted this recipe by substituting garlic powder, added thyme and rosemary, some minced onion, and deglazed the pan (not included in orginal recipe.

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