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Peppered Pork Roast

Prep time 15 mins
Cook time 3 hrs, 10 mins
Yield 8 servings.


  • 1 (2-pound) lean boneless pork loin roast
  • 1 1/2 teaspoons mixed peppercorns, crushed and divided
  • 3/4 teaspoon salt
  • Vegetable cooking spray
  • 1/2 cup water
  • 1 cup nonfat sour cream
  • 2 tablespoons all-purpose flour

Nutrition Information

  • calories 206
  • caloriesfromfat 38 %
  • fat 8.7 g
  • satfat 3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.7 g
  • carbohydrate 3.8 g
  • fiber 0.2 g
  • cholesterol 68 mg
  • iron 0.0 mg
  • sodium 313 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from roast. Combine 1 1/4 teaspoons crushed peppercorns and salt; rub over surface of roast.

  2. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add roast, and cook until browned on all sides, turning occasionally. Transfer roast to a 4-quart electric slow cooker.

  3. Add water to skillet; bring to a boil. Deglaze skillet by scraping particles that cling to bottom. Pour water mixture over roast. Cover and cook on high setting 3 hours or until roast is tender. Remove roast from cooker; set aside, and keep warm.

  4. Pour pan juices from cooker into a small saucepan; skim fat from juices. Bring juices to a boil. Combine sour cream and flour; add to saucepan, stirring constantly. Cook over medium-low heat, stirring constantly, until thickened and bubbly. Stir in remaining 1/4 teaspoon crushed peppercorns. Serve gravy with roast.

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