Crock Pot Roast Pork Loin With Creamy Dijon Sauce

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
Serves:
Units:

ingredients

directions

  • Heat olive oil and margarine in a skillet over medium high heat.
  • Add the roast and brown on all sides. Remove roast from skillet.
  • In a 4-quart crock pot, add the chopped onions.
  • Place browned roast in crock pot on top of the onions.
  • In a small bowl, whisk together the wine, water, and Dijon mustard; pour mixture over roast in crock pot.
  • 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.
  • Remove roast from crock pot and cover with foil.
  • Remove excess fat from liquid in crock pot and turn crock pot to "high".
  • 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.
  • Serve sauce over the roast.
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RECIPE MADE WITH LOVE BY

@Bayhill
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@Bayhill
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"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."
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  1. 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.
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