Peppered Pork Roast

1. 1

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

2. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.