Week 53, Recipe 4: Slow Cooker Pork Loin with Mashed Potatoes & Gravy

Taste of Home photo

NOTES

• A perfect meal for a busy night or a Sunday lunch!
• Original recipe from Taste of Home
• Don't make the gravy and mashed potatoes if you don't want to but they make a nice side for the pork. You can make the mashed potatoes (step 3) the night or morning before if you want.

INGREDIENTS

• 1 boneless whole pork loin roast (about 3 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 2 tablespoons canola oil
• 2 cups reduced-sodium chicken broth
• 1/4 c. flour
• 1/4 cup cold water
• Hot mashed potatoes, optional

DIRECTIONS

1. Cut roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. In a large skillet, brown pork in oil on all sides.

2. Transfer to a slow cooker and pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and let stand for 10-15 minutes before slicing.

3. To make mashed potatoes: slice and peel 4 medium to large russet potatoes and cut each into 4 or 5 chunks. Place in a saucepan of water with 1 tbsp salt and bring to a boil. Simmer, uncovered, until tender, about 15 minutes. Drain liquid from pan and mash with a potato masher or immersion blender, adding, to taste: milk, sour cream, and butter. I usually add about 3 tbsp butter, several tbsp of sour cream and then enough milk to get them the consistency I want.

4. To make gravy, strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Whisk flour into water until smooth and then gradually stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper as need then serve over pork and mashed potatoes.