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This is an adapted recipe prepared for the ZWT 8 France Crock Pot Challenge. The original recipe was IngridH's Roast Pork Loin With Creamy Dijon Sauce #437150. I adapted this recipe to be used in a crock pot by adding some additional liquid, and using creme fraiche instead of sour cream. I used creme fraiche because it is more heat stable and doesn't curdle when added to hot liquids.
Units: US | Metric
Serving Size: 1 (434 g)
Servings Per Recipe: 4