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Pork Roast with Creamy Mushroom Sauce (slow cooker)
By Sandra Woodruff
Feb 23, 2008, 19:39
Yield: 8 servings
2 1/2 pound well trimmed pork loin roast
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
10 3/4-ounce can light cream of mushroom soup (or cream of celery)
1/4 cup water
1. Rub all sides of the roast with the garlic and pepper and place in a
3 1/2-quart slow cooker. Combine the undiluted soup and water and pour
over the roast.
2. Cover and cook at low for 4 to 5 hours or at high for 8 to 10 hours, or until fork tender. Serve hot.
Nutritional Facts (per serving)
Calories: 191
Carbohydrates: 3 g
Fiber: 0.5 g
Fat: 7.8 g
Sat. Fat: 2.8 g
Cholesterol: 76 mg
Protein: 25 g
Sodium: 195 mg
Calcium: 45 mg
GI rating: low
Diabetic exchanges: 3 lean meat
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