Grandma Edna’S Cajun Pork

• 1 small onion
• 1 celery rib
• 1 small green pepper
• 3 tablespoons butter
• 3 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon each salt, white pepper and pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon hot pepper sauce
• 1 boneless pork loin roast (4 pounds)
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.
2. Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.
3. Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

onion, celery, green pepper, butter, garlic, thyme, paprika, salt, ground mustard, hot pepper, pork loin, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/grandma-edna-s-cajun-pork/ (may not work)