| 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 | T | Butter or margarine |
| 1 | Onion, diced | |
| 2 | Garlic cloves | |
| 3 | c | Peach-flavored white grape |
| juice | ||
| 1 | T | 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 400ø for 20 minutes; reduce heat to 325ø, and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160ø. 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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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 111
Total Fat: 12.4g
Cholesterol: 44.8mg
Sodium: 213.9mg
Potassium: 356.7mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 4.3g
Protein: 15.9g