Apple Dijon Pork Roast
1 boneless whole pork loin roast (2 to 3 pounds)
1 can (14.5 oz) chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
6 tbsp cornstarch
6 tbsp water
Cut roast in half; place in a 5 qt slow cooker. Combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4 to 4.5 hours or until a meat thermometer reads 160 degrees.
Remove roast and keep warm. For gravy, strain cooking juices and skim fat. Pour juices into a saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Yield: 8 servings
Check out our hostess Sandra’s place for more slow cooking recipes.