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Peppercorn Pork
•
2
3
tablespoons Green peppercorns, drained
•
tablespoons Sweet−hot mustard
teaspoon Horseradish
/2 teaspoon Lemon peel, grated
/4 teaspoon salt
pounds Lean pork roast
cup Apple cider
/4 cup cold water
tablespoons cornstarch
Apple (cut into thin wedges
• 1
• 1
• 1
• 3
• 1
• 1
• 3
• 1
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
slow−cooker; pour in cider. Place coated pork roast on rack in slow−cooker.
Cover and cook on LOW 9−10 hours. Then turn on HIGH. Remove pork and rack;
cover and keep warm. In small bowl, combine water and cornstarch; stir until
smooth. Add to drippings in pot. Cook on HIGH 20−30 minutes or until
thickened, stirring occasionally. Slice roast; garnish with apple wedges.
Serve pork with sauce.
Peppercorn Pork
127
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