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    Crockpot Pork Roast


    Source of Recipe


    Chef-Vernalisa

    2-1/2 to 3 lb. pork boneless sirloin roast
    1 tbs. vegetable oil
    3/4 cup dry white wine
    2 tbs. all-purpose flour
    1 tsp. Salt
    1/2 tsp. Pepper
    2 med. carrots, finely chopped or shredded
    1 med. onion, finely chopped (1/2 cup)
    1 small shallot, finely chopped (2 tbsp)
    1/4 cup half-and-half
    2 to 3 tbs. country-style Dijon mustard

    Trim excess fat from pork. Heat oil in 10" skillet over med.-high
    heat. Cook pork in oil about 10 min., turning occasionally, until
    brown on all sides. Place pork in 3 1/2-6 qt. slow cooker. Mix
    remaining ingredients except half-and-half and mustard; pour over
    pork. Cover and cook on LOW 7-9 hrs. or until pork is tender.
    Remove pork from 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 about 15 min. or until slightly
    thickened. Serve sauce with pork.

    Serves 8
    Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb
    5g, fib 1g, prot 20g
    Weight Watcher Points: 3

 

 

 


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