Recipe - Peppercorn Information Pt 3

Sue Woodward

HOFFMAN'S CROCKERY FAVORITES
2 tablespoon Green peppercorns; drained
3 tablespoon Sweethot mustard
1 teaspoon Horseradish
One half teaspoon Lemon peel; grated
One fourth teaspoon Salt
3 One half pound To 4lb. lean pork roast
1 cup Apple cider
One fourth cup Water; cold
3 tablespoon Cornstarch
1 Apple; cored, cut into thin
wedges, for garnish

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 MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
Feb 3, 1998