Not much beats the smell of a roast cooking away all day in your house while you are working on a project. Today was spent finishing the flooring the bathroom and I knew I was not going to want to cook later in the day. The answer to this problem... The crockpot. I was able to prepare the roast while I still had energy this morning and let it cook all day long. The aromas wetted my appetite as we finished our flooring project (Yea, we are all done with the floor now.. But what's next??)
I have made a few roasts in my life, mostly beef though. My pork roast have amounted to not much more than pouring in a bottle of my favortie BBQ sauce for pulled pork sandwiches. Today’s roast, Honey-Mustard Pork, required just a little more preparation, but still not enough to really be a fuss.
Ingredients:
·
1 onion, chopped
·
4 cloves garlic, minced
·
1/4 cup honey
·
1/4 Dijon mustard
·
1 tsp. salt
·
1/4 tsp. pepper
·
1 (3 lb.) rolled boneless
pork roast
·
1/4 cup chicken broth
·
1 Tbsp. cornstarch
·
1/4 cup water
Directions
1.
Place onions and garlic
in crockpot..
2.
Season pork roast with
salt and pepper,
3.
Mix honey and mustard
together and spread over both sides of pork roast
4.
Put roast on top of onions
and garlic
5.
Add chicken broth.
6.
Cook on low for 7-8
hours.
7.
Remove roast and cover
with foil to keep warm while making sauce.
8.
Combine cornstarch and water in a saucepan and
blend with wire whisk.
9.
Add juices and cooked onions and garlic from
crockpot to saucepan and cook over medium heat until mixture boils and
thickens, stirring frequently.
The honey mustard gave the roast a great flavor. The long cook time did not dampen the flavor as must as I thought it would, which made me happy I served the roast with mashed potatoes and cornbread stuffing
Until next time COOK ON!
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