Pork Roast with Creamy Mustard Sauce Prep Time: 30 min Start to Finish Time: 9 hr 45 min Serves: 8 1 tablespoon vegetable oil 2 1/2 to 3 lb. 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 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.
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