Country Style Pork Loin

I had put a sticky note in one of my Taste of Home magazines for Country Style Pork Loin, so I went digging through the freezer, I found a 5 pound pork loin. It is down defrosting in some cold water.

1 boneless whole pork loin roast
1/2 cup all purpose flour
1 tsp onion powder
1 tsp ground mustard
2 tbs canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.

In a large skillet, brown pork in oil over medium high heat on all sides. Transfer to a 5 qt slow cooker. Pour broth over pork. Cover and cook on low for 5 to 6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.