pork roast with creamy mustard sauce
 
from: betty crocker's slow cooker meals 
prep: 15 min. 
cook: 9 hr. + 15 min. 
 
2-1/2- to 3 lb.  pork boneless sirloin roast
1 Tbsp  vegetable oil
3/4 cup  dry white wine or can substitute chicken broth
2 Tbsp  gold medal 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. 
 
1   serving calories 175 (calories from fat 80); fat 9g (saturated 3g);
  cholesterol 55mg; sodium 390mg; carbohydrate 5g (dietary fiber 1g);
  protein 20g % daily value: vitamin a 24%; vitamin c 2%; calcium 2%; iron
  6 diet exchanges: 2 1/2 lean meat, 1 vegetable
 
 
 
 
(ID: 78058) Mirror: rec.food.recipes: Tue, Oct 21, 2003


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