Country-Style Pork Loin

This is easily one of my family's top three meals. There are few things that all six of us will eat and love, and this is one of those meals.

And just so you know, there were some cucumbers that didn't make it for the picture, so there was some green to go along with it.

Country-Style Pork Loin
from Taste of Home

1 boneless whole pork loin roast (3 pounds)
1/2 cup all-purpose flour
1 tsp onion powder
1 tsp ground mustard
2 T canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water

Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork one piece at a time and shake to coat.

In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker.

Pour broth over pork.

Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.

For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Slice pork; serve with gravy and mashed potatoes if desired.

I have to double this recipe to have enough for my family. I find a pork loin somewhere around 5-6 pounds, then I use 4 cups of chicken broth. At the end I never have 5 cups of cooking juices though (since I don't make the single recipe I'm not sure if you'd have 2 1/2 cups if you made it as written). I suppose the pork is supposed to provide some juices, but I usually don't even have the 4 cups from the broth I started with, but I do have extremely juicy, fall-apart pork loin, so I'm not complaining.

The mashed potatoes pictured are from the gigantic Idahoan box purchased from Sam's Club. They sure are yummy even if they aren't homemade, and really good with the gravy, even if mine didn't have any in the picture.