Peppered Pork Roast

Ingredients

• 2 pound pork loin roast boneless lean
• 2 tablespoons flour all-purpose
• 1 cup nonfat cream sour
• 1.5 teaspoons peppercorns mixed divided crushed
• 0.8 teaspoon salt 
• 0.5 cup water 

Equipment

• frying pan
• sauce pan
• slow cooker

Directions

1. Trim fat from roast.
2. Combine 1 1/4 teaspoons crushed peppercorns and salt; rub over surface of roast.
3. Coat a nonstick skillet with cooking spray; place over medium heat until hot.
4. Add roast, and cook until browned on all sides, turning occasionally.
5. Transfer roast to a 4-quart electric slow cooker.
6. Add water to skillet; bring to a boil. Deglaze skillet by scraping particles that cling to bottom.
7. Pour water mixture over roast. Cover and cook on high setting 3 hours or until roast is tender.
8. Remove roast from cooker; set aside, and keep warm.
9. Pour pan juices from cooker into a small saucepan; skim fat from juices. Bring juices to a boil.
10. 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.
11. Serve gravy with roast.