Peppercorn Pork #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
2 tablespoon: green peppercorns, drained,
3 tablespoon: sweet-hot mustard,
1 teaspoon: horseradish,
1/2 teaspoon: lemon peel, grated salt,
3 lb: lean pork roast,
1 cup: apple cider cold water cornstarch,
1: apple,cut into thin wedges,
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
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. 1 serving contains: Cal 396, Prot 44g, Carb 8g, Fat
20g, Chol 139mg, Sodium 240mg. Source: Mable Hoffmans all-new Crockery
Favorites.
Yield: 6 servings
Source from luhu.jp
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. 1 serving contains: Cal 396, Prot 44g, Carb 8g, Fat
20g, Chol 139mg, Sodium 240mg. Source: Mable Hoffmans all-new Crockery
Favorites.
Yield: 6 servings
Source from luhu.jp