Sunday, September 7, 2008

Tuscan Pork Roast

4 slices bacon, cut into 1-inch pieces
2 teaspoons finely chopped garlic (about 4 medium cloves)
1 teaspoon dried rosemary leaves, crushed
½ teaspoon salt
½ teaspoon sage
1 boneless pork loin roast (3 to 4 lb)
1/3 cup chicken broth
3 tablespoons all-purpose flour
3 tablespoons water

Spray inside of 3 ½ to 4 quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Remove from skillet; place in slow cooker.

In small bowl, mix garlic, rosemary, salt and sage. Rub all sides of pork roast with garlic mixture. Add roast to skillet; cook 4 to 6 minutes, turning occasionally, until browned on all sides.

Remove roast from skillet; place in slow cooker. Pour chicken broth over roast.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour and water until smooth. Remove roast from slow cooker. Strain juices from slow cooker into 4-cup microwavable measuring cup or medium microwavable bowl. Stir flour mixture into juices until smooth. Microwave on High 3 minutes or until thickened; stir. Cut roast into slices; serve with gravy.

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