| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Pork |
6 |
Servings |
INGREDIENTS
|
|
-Sue Woodward |
| 2 |
tb |
Green peppercorns; drained |
| 3 |
tb |
Sweet-hot mustard |
| 1 |
ts |
Horseradish |
| 1/2 |
ts |
Lemon peel; grated |
| 1/4 |
ts |
Salt |
| 3 1/2 |
lb |
To 4-lb. lean pork roast |
| 1 |
c |
Apple cider Water; cold |
| 3 |
tb |
Cornstarch |
| 1 |
|
Apple; cored, cut into thin wedges, for garnish |
INSTRUCTIONS
HOFFMAN'S CROCKERY FAVORITES
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
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Feb 3, 1998
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