2 1/2-3 lb. pork boneless sirloin roast

1 tbs. vegetable oil

3/4 cup dry white wine

2 tbs. all-purpose flour

1 tsp. salt

1/2 tsp. pepper

2 med. carrots, finely chopped or shredded

1 med. onion, finely chopped (1/2 cup)

1 small shallot, finely chopped (2 tbsp)

1/4 cup half-and-half

2 to 3 tbs. country-style Dijon mustard

Trim excess fat from pork. Heat oil in 10" skillet over med.-high heat. Cook pork in oil about 10 min., turning occasionally, until brown on all sides.

Place pork in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork.

Cover and cook on LOW 7-9 hrs. or until pork is tender. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustardinto juices.

Cover and cook on HIGH about 15 min. 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

WW Points:  3