Ingredients
1 boneless whole pork loin roast (3 to 4 pounds)1 can (14-1/2 ounces) chicken broth1 cup julienned sweet red pepper1/2 cup chopped onion1/4 cup cider vinegar2 tablespoons Worcestershire sauce1 tablespoon brown sugar2 teaspoons Italian seasoning1 teaspoon salt1 teaspoon pepper2 teaspoons cornstarch2 teaspoons cold water2 cups refrigerated mashed potatoes
Preparation
Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.
Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)
For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy.
