Crock Pot Roast Pork Loin With Creamy Dijon Sauce

Submitted by Bayhill

"This is an adapted recipe prepared for the ZWT 8 France Crock Pot Challenge. The original recipe was IngridH's recipe #437150 #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."

 

• Ready In: 6hrs 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 tablespoon margarine
• 2 1⁄2 lbs boneless pork loin roast
• 1 medium onion, chopped
• 3⁄4 cup white wine
• 1⁄2 cup water
• 2 tablespoons Dijon mustard
• 1⁄2 cup creme fraiche
• 1 tablespoon flour
• salt and pepper

directions

1. Heat olive oil and margarine in a skillet over medium high heat.
2. Add the roast and brown on all sides. Remove roast from skillet.
3. In a 4-quart crock pot, add the chopped onions.
4. Place browned roast in crock pot on top of the onions.
5. In a small bowl, whisk together the wine, water, and Dijon mustard; pour mixture over roast in crock pot.
6. Put lid on crock pot and cook on "low" for 6 to 8 hours, or until internal temperature of roast reaches 165º when using an instant read thermometer.
7. Remove roast from crock pot and cover with foil.
8. Remove excess fat from liquid in crock pot and turn crock pot to "high".
9. In a small bowl, whisk together creme fraiche and flour. When liquid in crock pot comes to a boil, whisk in creme fraiche mixture; stir occasionally until sauce thickens. Add salt and pepper, to taste.
10. Serve sauce over the roast.