Contributed by Lisa Smith
This home-style supper can be made [a day ahead]. Strain and skim the cooking juices, cover and store all in the fridge. Then reheat the pork to 165 degrees and finish the gravy in a pan [the next day].
Ingredients:
1 boneless whole pork loin roast (3 to 4 lbs.)
1 can (14 1/2 oz.) chicken broth
1 cup julienned sweet red pepper
1/2 cup chopped onion
1/4 cup cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water
1 cup julienned sweet red pepper
1/2 cup chopped onion
1/4 cup cider vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. pepper
2 tsp. cornstarch
2 tsp. cold water
Directions:
1. Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for [4-6] hours or until a meat thermometer reads 160 degrees and meat is tender.
2. Remove pork [and reserve some for another use if desired].
3. For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Slice pork; serve with [mashed] potatoes and gravy. Yield: 4 servings.
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