| | Directions | | Place pork roast into slow-cooker. Combine ginger, onion powder, mustard and chicken broth. Pour over roast. Cover and cook on low for 5-6 hours. Remove pork and keep warm. For gravy; pour 2 1/2 C. cooking juices in large sauce pan. 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. |
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| Ingredients | | - |  | 1 boneless whole pork loin roast |
| - | | 1/2 teaspoon ginger |
| - | | 1 teaspoon onion powder |
| - | | 1 teaspoon ground mustard |
| - | | 2 cups chicken broth |
| - | | 1/4 cup cornstarch |
| - | | 1/4 cup cold water |
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