Pork Roast with Creamy Mustard Sauce

Pork Roast with Creamy Mustard Sauce


2 1/2 to 3 pound pork boneless sirloin roast
1 tablespoon vegetable oil
3/4 cup dry white wine
2 tablespoons all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half and half
2-3 tablespoons Dijon mustard

Trim excess fat from pork. Heat oil in skillet over medium high heat. Cook pork in the oil about 10 minutes, turning occasionally until bron on all sides.

Place pork in slow cooker. Mix remaining ingredients except half and half and mustard; pour over pork. Cover and cook on low for 7-9 hours or until pork is tender.

Remove pork from slow cooker; cover and keep warm. Stir in half and half and mustard into juices. Cover and cook on high about 15 minutes or until slightly thickened. Serve sauce with pork.

B-man :wink: