Pork loin dijon with peach sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dijon mustard |
| ¼ | cup | Mayonnaise |
| 1 | 2 lb. boneless center-cut pork loin roast | |
| 2 | cups | Italian-seasoned breadcrumbs |
| 1 | tablespoon | Butter or margarine |
| 1 | small | Onion, diced |
| 2 | Garlic cloves | |
| 3 | cups | Peach-flavored white grape juice |
| 1 | tablespoon | Chicken bouillon granules |
| 1 | 16 oz. can peach slices, undrained and diced | |
Directions
Combine mustard and mayonnaise; brush over roast. Coat roast with breadcrumbs, and place on a rack in a roasting pan.
Bake at 400ø for 20 minutes; reduce heat to 325ø, and bake 1½ hours or until a meat thermometer inserted into thickest portion registers 160ø. Slice and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic; saute until tender. Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook, stirring occasionally, 10 minutes or until reduced by two-thirds. Serve with pork. Yield 6 to 8 servings. Typed by cjhartlin@... Source: Southern Living