1 boneless whole pork loin roast (3 lbs)
1/2 cup all purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 Tbl canola oil
2 cups reduced sodium chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional
~Cut roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time and shake to coat. In a large skillet, brown pork in oil on all sides
~Transfer to a 5-qt slow cooker. Pour broth over pork. Cover and cook on low for 5 – 6 hours or until tender. Remove pork and keep warm. Let pork stand for 10 – 15 minutes before slicing
~Strain cooking juices, reserving 2 1/2 cups juice; skim fat from reserved juice. Transfer to 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.
6 medium potatoes, thinly sliced
1 large onion, thinly sliced
1 cup cheddar cheese
1/2 cup parsley, finely chopped
10 mushrooms, thinly sliced
1/2 cup milk
1/2 cup butter, melted
1/2 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
~Lightly grease crock pot pan
~Alternate layers of potatoes, onion, cheese, parsley and mushrooms in pan
~In small bowl combine remaining ingredients; pour over potato layer
~Cover and cook on low for 7 – 9 hours or on high for 3 – 4 hours
