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Country-Style Pork Loin
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||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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