ROAST PORK WITH MASHED POTATOES AND GRAVY

 

• 1 boneless whole pork loin roast (3 to 4 pounds)

• 1 can (14-1/2 ounces) 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

• Cut roast in half; transfer to a 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.
• Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
• For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy.
• Yield: 4 servings.
• I have had this for a few years and do not remember where I got it.
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