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
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We hope you enjoy this Peppercorn Pork recipe.
