Pork Loin Dijon With Peach Sauce Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Dijon mustard,
1/4 cup: Mayonnaise,
1: 2 lb. boneless center-cut pork loin roast,
2 cup: Italian-seasoned breadcrumbs,
1 tbsp: Butter or margarine,
1 small: Onion, diced
2: Garlic cloves,
3 cup: Peach-flavored white grape juice,
1 tbsp: Chicken bouillon granules,
1: 16 oz. can peach slices, undrained and diced
Directions:
Combine mustard and mayonnaise; brush over roast. Coat roast with
breadcrumbs, and place on a rack in a roasting pan.
Bake at 400
for 20 minutes; reduce heat to 325
, and bake 1 1/2
hours or until a meat thermometer inserted into thickest portion
registers 160
. Slice and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic; saute until
tender. Stir in grape juice, bouillon granules, and peach slices;
bring to a boil. Cook, stirring occasionally, 10 minutes or until
reduced by two-thirds. Serve with pork. Yield 6 to 8 servings. Typed
by cjhartlin@msn.com Source: Southern Living
Source from luhu.jp
breadcrumbs, and place on a rack in a roasting pan.
Bake at 400
for 20 minutes; reduce heat to 325
, and bake 1 1/2
hours or until a meat thermometer inserted into thickest portion
registers 160
. Slice and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic; saute until
tender. Stir in grape juice, bouillon granules, and peach slices;
bring to a boil. Cook, stirring occasionally, 10 minutes or until
reduced by two-thirds. Serve with pork. Yield 6 to 8 servings. Typed
by cjhartlin@msn.com Source: Southern Living
Source from luhu.jp