Ingredients
1 small onion1 celery rib1 small green pepper3 tablespoons butter3 garlic cloves, minced2 teaspoons dried thyme1 teaspoon paprika1/2 teaspoon each salt, white pepper and pepper1/2 teaspoon ground mustard1/2 teaspoon hot pepper sauce1 boneless pork loin roast (4 pounds)2 tablespoons cornstarch2 tablespoons cold water
Preparation
Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.
