- 1 boneless whole pork loin roast (3-4 lb.)
- 1 can (14 1/2 oz.) chicken broth
- 1 cup julienned sweet red pepper
- 1/2 cup chopped onion
- 1/4 cup cider vinegar
- 2 tbs. Worcestershire sauce
- 1 tbs. brown sugar
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1 tsp. pepper
- 2 tsp. cornstarch
- 2 tsp. cold water
- 2 cups prepared mashed potatoes
How to make it
Cut roast in half; transfer to 5-qt. slow cooker. In small bowl, combine broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar, and seasonings; pour over pork. Cover and cook on low 3 to 4 hours or until meat thermometer reads 160°F and meat is tender.
For gravy, strain cooking juices and skim fat; pour 1 cup into small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened.
Meanwhile, in small microwave-safe bowl, heat potatoes on high 2 to 3 minutes or until warmed through. Slice pork; serve with potatoes and gravy. Yield: 4 servings ($3.17 per serving).
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