| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Main dish, Meats |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Dijon mustard |
| 1/4 |
c |
Mayonnaise |
| 1 |
|
2 lb. boneless center-cut pork loin roast |
| 2 |
c |
Italian-seasoned breadcrumbs |
| 1 |
tb |
Butter or margarine |
| 1 |
sm |
Onion, diced |
| 2 |
|
Garlic cloves |
| 3 |
c |
Peach-flavored white grape juice |
| 1 |
tb |
Chicken bouillon granules |
| 1 |
|
16 oz. can peach slices, undrained and diced |
INSTRUCTIONS
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
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 20, 1998
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