Crockpot Pork Roast
2 1/2-3 lb. pork boneless sirloin roast
tbs. vegetable oil
3/4 cup dry white wine
tbs. all-purpose flour
1 tsp. salt
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
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.
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 mustardinto 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,
WW Points: 3