Ingredients
1 small onion
1 small green pepper
3 TBLS. butter
3 garlic cloves, minced
2 tsp. dried thyme
1 tsp. paprika
1/2 each salt, white pepper and pepper
1/2 tsp. ground mustard
1/2 tsp. hot pepper sauce
1 boneless pork loin roast (about 4 lbs)
2 tsp. cornstarch
2 tsp. cold water
Preparation
Finely chop vegetables and saute in a large skillet with the butter until tender. Add garlic and cook 1 minute longer. Stir in all seasonings and hot pepper sauce.
Cut roast in half. Cut several slits in roast within 1/2 inch from the bottom. Place in slow cooker. Spoon vegetable mixture into the slits and over the top of the roast. Cover and cook on low 6 - 8 hours.
Transfer roast to a serving platter and cover to keep warm. Pour cooking juices from slow cooker into a small saucepan. Combine cornstarch and water in a separate bowl until smooth and then stir into the pan of juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over the roast.
