Canadian Pork Roast With Gravy

This recipe comes from taste of home's healthy cooking magazine.

Cut roast in half.

Transfer to a 5-qt.

Slow cooker.

Combine the syrup , lemon juice , mustard and garlic.

Pour over pork.

Cover and cook on low for 5-6 hours or until a meat thermometer reads 160 and meat is tender.

Remove meat to a serving platter.

Keep warm.

Strain cooking juices.

Transfer 1 cup to a small saucepan.

Combine cornstarch and water until smooth.

Stir into cooking juices.

Bring to a boil.

Cook and stir for 2 minutes or until thickened.

Slice roast.

Serve with gravy.

pork loin roast, maple syrup, lemon juice, dijon mustard, garlic clove, cornstarch, cold water