Swift Premium Pork Loin Recipes

CROCK-POT PORK SIRLOIN TIP ROAST WITH CREAMY MUSHROOM GRAVY

Crock-Pot Pork Sirloin Tip Roast with Creamy Mushroom Gravy image

The Crock-Pot cooking method results in fork tender pork roast with a creamy, flavorful, mushroom gravy. Serve with mashed potatoes.

Provided by Valerie Brunmeier

Time 6h15m

Number Of Ingredients 15

Ingredients

1 pork sirloin tip roast (approximately 2 pounds)
2 tablespoons olive oil
Salt and fresh ground pepper (to taste)
1/2 cup dry white wine or dry sherry
1 10-3/4 ounce can Campbell's Cream of Mushroom Soup
3 cups low sodium beef broth
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons dry parsley
1/2 teaspoon thyme
1/4 teaspoon paprika
1/4 teaspoon fresh ground pepper
1/3 cup milk
3 tablespoons corn starch

Steps:

Sear pork roast in olive oil over medium high heat. Season lightly with salt and generously with fresh ground pepper. Remove from heat and set aside.
Add white wine, Cream of Mushroom Soup, seasonings, and beef broth to Crock-Pot and whisk till smooth. Add the seared pork roast to the liquid in Crock-Pot, cover, and cook on high for 6 to 7 hours or on low for 8 to 9 hours, until roast is fork tender.
Transfer cooked roast to a cutting board and cover with foil to keep warm. Whisk together milk and corn starch. Add mixture to the cooking liquid in Crock-Pot and stir until thickened. Serve gravy with pork roast and mashed potatoes.

PETITE PORK ROAST

Petite Pork Roast image

"This roast is truly delicious," says Rita Applegate of La Mesa, California. "The mustard sauce complements the pork nicely."

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground mustard
1 teaspoon fennel seed
1 teaspoon caraway seeds
1 boneless pork sirloin roast (1 pound)
SAVORY MUSTARD SAUCE:
1 tablespoon ground mustard
1/2 teaspoon cornstarch
2 tablespoons water
4-1/2 teaspoons light corn syrup
1-1/2 teaspoons cider vinegar

Steps:

In a small bowl, combine soy sauce and mustard; rub over roast. , In a shallow bowl, combine fennel and caraway seeds; coat roast with roast. Cover; refrigerate for at least 2 hours., Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until a thermometer reads 160°. Cover and let stand for 10 minutes. , For sauce, in a small saucepan, combine the mustard, cornstarch and water until smooth. Stir in corn syrup and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 395 calories, Fat 15g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 48g protein.

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