Peppercorn Pork
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6 To 8 srvng
When purchasing a pork roast, remember the size of your crockpot.
Some of the large roasts will not fit into a 3.1/2 quart crockpot.
2 Tablespoons drained green peppercorns 3 Tablespoons sweet-hot mustard 1
teaspoon horseradish 1/2 teaspoon grated lemon peel 1/4 teaspoon salt 3.1/2
to 4 pounds lean pork roast 1 cup apple cider 1/4 cup cold water 3
Tablespoons cornstarch 1 apple, cored and cut into thin wedges
In a small bowl, combine peppercorns, mustard, horseradish, lemon peel and
salt. Spread on top of and sides of pork roast. Place metal rack in bottom
of crock pot; pour in cider. Place the coated pork roast on rack in the
crockpot. Cover and cook on LOW 9 to 10 hours. Then turn crockpot on HIGH.
Remove pork and rack; cover and keep warm. In small bowl, combine water and
cornstarch stir until smooth. Add to drippings in the pot. Cook on HIGH 20
to 30 minutes or until thickened, stirring occasionally. Slice roast;
garnish with apple wedges. Serve pork with sauce.
Makes 6 to 8 servings.
Source: Crockery Favorites
From The Cookie Lady's Files -End Recipe Export-
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