Entrees : Pork Last Updated: Aug 2nd, 2009 - 20:24:02 Pork Roast with Sour Cream Gravy (slow cooker) By Sandra Woodruff  Printer friendly page Yield: 8 servings 2 1/2 pound well-trimmed boneless pork loin roast 3/4 teaspoon garlic powder 3/4 teaspoon ground black pepper 1 cup chopped onion 3/4 cup white wine or chicken broth 1 teaspoon dried rosemary 1/2 teaspoon sea salt 1/3 cup nonfat or light sour cream 1 tablespoon cornstarch 1. Rub the garlic powder and pepper over all sides of the roast. Coat a large skillet with cooking spray and preheat over medium-high heat. Add the roast and cook for a couple of minutes on each side to brown. Set aside. 2. Place the onions in the bottom of a 3 1/2-quart or larger slow cooker. Top with the roast. Combine the wine or broth, rosemary, and salt and pour over the roast. Cook at high power 4 to 5 hours or at low power for 8 to 10 hours, until fork tender. Remove the roast and set aside to keep warm. 3. Pour the pan juices along with the onions into a 2-quart pot Use a stick blender to puree the mixture until smooth. Cook uncovered over medium-high heat for several minutes or until reduced to about 1 1/4 cups.  Reduce the heat to medium-low. 4. Place the sour cream and cornstarch in a small bowl and whisk until smooth. Add about 1/3 cup of the reduced pan juices and whisk until smooth. Whisk the sour cream mixture back into the pan juices and cook for a minute or two or until thickened and bubbly. Slice the roast and serve with the sauce. Nutritional Facts (per serving) Calories: 203    Carbohydrates: 4 g    Fiber: 0.6 g    Fat: 7.1 g    Sat. Fat: 2.5 g Cholesterol: 73 mg     Protein: 25 g    Sodium: 207 mg   Calcium: 20 mg     GI rating: low Diabetic exchanges: 3 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page