Peppercorn pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 2 | tablespoons | Green peppercorns; drained |
| 3 | tablespoons | Sweet-hot mustard |
| 1 | teaspoon | Horseradish |
| ½ | teaspoon | Lemon peel; grated |
| ¼ | teaspoon | Salt |
| 3½ | pounds | To 4-lb. lean pork roast |
| 1 | cup | Apple cider Water; cold |
| 3 | tablespoons | Cornstarch |
| 1 | Apple; cored, cut into thin wedges, for garnish | |
Directions
HOFFMAN'S CROCKERY FAVORITES
In small bowl, combine peppercorns, mustard, horseradish, lemon peel, and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slowcooker; pour in cider. Place coated pork roast on rack in slowcooker. Cover and cook on LOW 9 to 10 hrs. Then turn slowcooker on HIGH. Remove pork and rack; cover and keep warm. In small bowl, combine cornstarch and cold water; sitr until smooth.
Add to drippings in pot. Cook on HIGH 20 to 30 mins. or until thickened, stirring occasionally. Slice roast, garnish with apple wedges. Makes 6 to 8 servings. Per serving - 396 cal, 44 g pro, 8 g carbo, 20 g fat, 139 mg chol, 240 mg sod
Author - Mable Hoffman