Pork Roast With Creamy Mustard Sauce

2½- to 3-pound pork boneless sirloin roast 1 tablespoon vegetable oil (i use olive oil) 3/4 cup dry white wine 2 tablespoons all-purpose flour 1 teaspoon salt (optional) ½ teaspoon pepper 2 medium carrots, finely chopped 1 medium onion, finely chopped 1 small shallot, finely chopped ¼ cup half-and-half 2 to 3 tablespoons country style Dijon mustard Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Place pork in 3½- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork. Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Remove pork from slow cooker; 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 heat setting about 15 minutes or until slightly thickened. Serve sauce with pork. 8 servings 1 Serving: Calories 175 - Fat 9g - Cholesterol 55mg - Sodium 390mg - Carbohydrate 5g (Dietary Fiber 1g) - Protein 20g