Ingredients
HOFFMAN'S CROCKERY FAVORITES
2 tbsp green peppercorns, drained
3 tbsp sweet-hot mustard
1 tsp horseradish
1/2 tsp lemon peel, grated
1/4 tsp salt
3 1/2 lb to 4-lb. lean pork roast
1 cup apple cider water, cold
3 tbsp cornstarch
1 apple, cored, cut into thin wedg
Directions
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
Servings: 6 servings
Peppercorn Pork Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can follow the history of written recipes way back into history, certainly as far back as ancient Egypt, and possibly even further. In practice though, these, ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to experts is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Later, there were a couple of interesting recipe books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the spicy food that we all know today, but rather accounts of the types of food served to the nobility of that time. For the decades that followed, the rich and powerful families of Europe competed with each other to lay on the most exotic meals, and as a consequence, chefs and their recipes became highly prized. However, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery publications are in high demand, mostly as a result of more people being able to read, more spare time and disposable income. |
We hope you enjoy this Peppercorn Pork recipe.
