While I was at my parent’s place for Christmas my brother brought it up that I sent a bunch of cookbook’s home last summer for my sisters and mother to look through and take what they wanted, but I forgot to tell him and his girlfriend about it. He was also complaining that he was sick of eating the same things over and over so….I surprised him by mailing him his own copy of the Betty Crocker big red cookbook! Looking through the new edition I see it’s an improvement from my old 2001 version. It has a lot more step by step photos, and sections “20 minutes or less” and “slow cooker recipes”. I liked the new version so much, I bought one for myself last week. It’s in the slow cooker section that I found this recipe and modified it for pan-fried pork tenderloin. I used pre-cut frozen veggies, spaghetti mix which has onion, carrot, celery and bell peppers. It turned out really well. I think next time I will add an extra half an onion. It was a bit too spicy for the Little Miss but I loved the zip from the Dijon mustard. This one is easy enough to go on regular rotation and I will definitely try the slow cooker version next time.
Slow Cooker Pork Roast with Creamy Mustard Sauce
1 tablespoon vegetable oil
2 1/2- to 3-pound pork boneless sirloin roast
2 medium carrots, finely chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tablespoons)
3/4 cup dry white wine
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup half-and-half
2 to 3 tablespoons country-style Dijon mustard
Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. 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 in small bowl; pour over pork. Cover and cook on Low heat setting 7 to 9 hours.
Remove pork from slow cooker; cover to keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.
Makes 8 servings
Substitution: Although the white wine blends nicely with the flavor of mustard, you also can use chicken broth. Replace the mild onion-garlic flavor of the shallots by chopping a little more onion and finely chopping a clove of garlic.
Serve-With: For a super side dish, toss potato dumplings, German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed. Look for them in the frozen-foods section of your supermarket.
1 Serving (1 Serving)Calories 270(Calories from Fat 120),Total Fat 14g(Saturated Fat 4 1/2g,Trans Fat 0g),Cholesterol 90mg;Sodium 450mg;Total Carbohydrate 5g(Dietary Fiber 0g,Sugars 2g),Protein 31g;Percent Daily Value*:Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;4 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.