Peppercorn Pork
Instructions:
- 2 tablespoons Green peppercorns, drained
- 3 tablespoons Sweet−hot mustard
- 1 teaspoon Horseradish
- 1/2 teaspoon Lemon peel, grated
- 1/4 teaspoon salt
- 3 pounds Lean pork roast
- 1 cup Apple cider
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1 Apple (cut into thin wedges)
- 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.