Cut the pork loin in half, lengthwise. Pat it dry with a paper towel.
Mix the flour, mustard, ranch dressing mix and pepper. Coat the pork loins in the flour mixture on all sides.
Heat the oil in a large 12” skillet and sear the pork loins on all sides.
Spray the inside of a slow cooker with cooking spray then place the sliced onions on the bottom.
Place the pork on top of the onion slices. Add the chicken broth and cook on high for 4 hours (or 6 hours low). The exact time will depend on how tender you'd like the pork. Ours was sliceable, but cooked through to the appropriate temperature.
Remove the pork roasts from the slow cooker. Mix the corn starch with water and add to the gravy in the slow cooker. This will thicken it up.
Put the pork roasts back into the gravy, sprinkle with the chopped parsley and serve over mashed potatoes (or your favorite side).
The calories shown are based on the recipe serving 12, with 1 serving being 1/12 of the meat. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**