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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