Peppercorn pork

Yield: 6 Servings

Measure 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

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

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