| Mustard Gravy Pork |
Recipe Type: Entree
- 1 Fresh Boneless Mini Pork Sirloin Roast
- 1/2 Cup All Purpose Flour
- 1 Teaspoon Onion Powder
- 1 Teaspoon Ground Mustard
- 2 Tablespoons Canola Oil
- 2 Cups Chicken Broth
- 1/4 Cup Cornstarch
- 1/4 Cup Cold Water
- Cut the roast in half. Put flour, onion powder and mustard into a large plastic bag (make sure its resealable). Add the pork into the bag, seal and shake (add one portion at a time).
- Heat up some oil in a large skillet over medium high heat. Add the pork to the pan and brown on all sides.
- Transfer the pork to a slow cooker. Add the chicken broth into the cooker.
- Place cover on top and let it cook for 5 to 6 hours on low, or until tender.
- Remove the pork from the cooker and keep warm.
- Strain the juices and skim fat from the cooker.
- Pour 2 1/2 Cups into a large saucepan.
- In a separate small bowl, mix together the cornstarch and water until it is smooth. Then add into the saucepan. Stir. Bring to a boil and cook for 2 minutes until it is thick (stir while cooking).
- Serve over the pork.
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