Not in your hand.

Sherry picked 5. (Thanks Sherry!) Number 5 was..

"Country-Style Pork Loin" (6 quart pot)

~3lb boneless pork loin roast
~1/2 c flour
~1 t onion powder
~1 t ground mustard
~2 T canola oil
~2 c reduced-sodium chicken broth
~1/4 c cornstarch
~1/4 c cold water
~2 white potatoes, quartered* (The card said that she usually serves it with mashed potatoes. I improvised.)
~1 turnip, quartered* (And then improvised some more.)

Cut roast in half.
In a large resealable plastic bag, combine flour, onion powder, and mustard.
Add pork at a time, shake to coat.
In a large skillet, brown pork in oil on all sides.
Transfer to crock pot.
Pour broth over pork.
Cover and cook on low for 6 hours or until tender.
Let pork stand 10 minutes before slicing.
Strain cooking juices, reserving 2 1/2 c juices; skim fat from reserve.
Transfer to a small saucepan.
Bring liquid to boil.
Combine cornstarch and water until smooth; gradually stir into pan.
Bring to boil; cook and stir for 2 minutes or until thickened.
Serve with gravy and mashed potatoes if desired.

8 servings.

This pork was melt in your mouth tender. It was fabulous. It doesn't photograph well, but I promise it tastes AMAZING.

My crock pots are taking the LONG Easter weekend off, but I'll be back crocking on Tuesday. Try not to miss me TOO much, k? K.