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Slow Cooker Pork Roast with Creamy Mustard Sauce

Chopped carrots, onion and shallot add color and texture to tender pork slices served with a creamy, zesty sauce.

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( 15 Ratings)

15 Ratings

5 Stars 53%

4 Stars 20%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 2 )

87393d8e-1653-4f02-b98f-5d2f210d0f73

Prep Time 30 min
Total Time 9 hr 45 min
Servings 8

Ingredients

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

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Directions

1 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.
2 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.
3 Cover and cook on Low heat setting 7 to 9 hours.
4 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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 450mg; 450%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 2%;
Calcium: 2%;
Iron: 8%;

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.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 2/9/2011 1:56:54 PM REPORT ABUSE treetopbirdy said:

Rating:

Delicious BOTH times: The left-overs I put in the fridge completely submerged in the left-over mustard sauce. 3 days later, removed the pork from the sauce, discarded the left-over sauce (sadly) pulled the pork and cooked it through with a sweet barbeque sauce for sandwiches. Genius. Do this. The pork retained all the flavors from the original sauce and blended with bbq. It was amazing.

This reply was: Helpful Inspiring

Posted 11/7/2009 1:17:02 PM REPORT ABUSE trevtnjjc said:

Rating:

Extremely easy recipe, the pork is as tender as can be and the sauce is absolutely delicious! I had to tweak it a little because my store didn't have shallots so I grated peeled garlic very fine and used extra green onion like the recipe said. I also mixed chicken broth with the white wine and it was lovely. I also threw in a can of whole potatoes for a true "meat and potatoes" slow cooker meal. I will definitely make this again with other meats and veggies because the sauce enhances anything you make it with!

This reply was: Helpful Inspiring