1 boneless whole pork loin roast (3 1/2-4 lbs.)
1 T. canola oil
1 medium onion, chopped
1 celery rib, cut into 1 inch pieces (I used mushrooms instead)
1 envelope brown gravy mix
1 cup water
1 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp. black pepper
Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5 quart slow cooker. In the same skillet, saute onion and celery until tender. Add to slow cooker
In a small bowl, whisk together gravy mix and water. Stir in remaining ingredients. Pour over pork. Cover and cook on low for 5-6 hours or until meat is tender. Skim fat from cooking juices. Thicken if desired. Serve with roast.
I served this with asparagus and spaghetti squash. The leftover pork makes great sandwiches or used on tortillas.