Categories: Pork
Ingredients
- 1 small onion
- 1 celery rib
- 1 small green pepper
- 3 tbsp. butter
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp each salt, white pepper and black pepper
- 1/2 tsp ground mustard
- 1/2 tsp hot pepper sauce
- 4 lb. boneless pork loin roast
- 2 tbsp. cornstarch
- 2 tbsp. cold water
Directions
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Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
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Cut several slits in roast to within 1/2 inch of bottom. Place in a slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on LOW for 6-8 hours or until pork is tender.
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Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.