2-1/2 to 3 lb. pork boneless sirloin roast
1 Tbsp. vegetable oil
3/4 C. dry white wine
2 Tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 C. half-and-half
2-3 Tbsp. Country-style Dijon mustard
1. Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
2. Place pork in slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on low 7-9 hours or until pork is tender
3. Remove pork from slow cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices.
4. Cover and cook on high heat setting about 15 minutes or until slightly thickened. Serve sauce with pork.
Cal=175, fat=9g, Sodium=390mg, Carb=5g, Fiber=1g, Protein-20g