Serve this moist, tender and delicious roast with rice and use the tangy sauce as a gravy for both!
1 (3 pound) boneless whole pork loin roast
1 (14-1/2 oz) can chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons cornstarch
6 tablespoons cold water
Cut roast in half and place in a 5 quart slow cooker. In a medium bowl, combine the broth, apple juice, mustard, salt and pepper; pour over roast. Cover and cook on Low for 4 to 4-1/2 hours.
Remove roast from slow cooker and keep warm. Pour cooking juices into a small saucepan. In a small bowl, stir together the cornstarch and water until smooth. Gradually stir into juices.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced pork roast. Makes 8 servings.
Emily
To make fluffy long-grain white rice, combine 1 cup rice, 1 tablespoon butter or margarine, 1 teaspoon salt and 2 cups water in a 3 quart saucepan. Bring to a boil over high heat stirring twice.
