Pork Roast with Mashed Potatoes and Gravy

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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
• [/ingredients-left]

[ingredients-right]

• 2 tsp. Italian seasoning
• 1 tsp. salt
• 1 tsp. pepper
• 2 tsp. cornstarch
• 2 tsp. cold water
• 2 cups prepared mashed potatoes

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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).[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest