Categories: Crockpot, Dinner

Ingredients

• 1 boneless whole pork loin roast (3-4 pounds)
• 1 can (14.5 oz.) chicken broth
• 1 cup julienned sweet red pepper
• 1/2 cup chopped onion
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 2 cups refrigerated mashed potatoes

Directions

1. Cut roast in half; transfer to 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.

2. move the pork; cut some into cubes measuring 2.5 cups and save for another use (keep remaining pork warm).

3. For gravy, strain cooking juices and skim fat; pour 1 cup into a small sauce pan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

4. Meanwhile, in a small microwave safe bowl, cook the potatoes on high for 2-3 minutes or until heated through. Slice the remaining pork; serve with potatoes and gravy.

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