2 1/2 to 3 pound pork boneless sirloin roast
1 tablespoon vegetable oil
3/4 cup dry white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 medium carrots, finely chopped or shredded
1 medium onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tablespoons)
1/4 cup half-and-half
2 to 3 tablespoons country-style Dijon mustard

Trim excess fat from pork.

Heat oil in 10-inch skillet over med.-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

Place pork in 3 1/2- to 6-quart crock pot.

Mix remaining ingredients except half-and-half and mustard; pour over pork.

Cover and cook on LOW for 7 to 9 hours. or until pork is tender.

Remove pork from crock pot; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustard into juices.

Cover and cook on HIGH about 15 minutes or until slightly thickened. Serve sauce with pork.

Serves 8.

Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb 5g, fib 1g, prot 20g

3 WW points