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Peppercorn Pork

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
1/4 c -Water; cold
3 tb 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 slow cooker; pour in cider. Place coated pork roast on rack in slow cooker. Cover and cook on LOW 9 to 10 hrs. Then turn slow cooker on HIGH. Remove pork and rack; cover and keep warm. In small bowl, combine cornstarch and cold water; stir until smooth. Add to drippings in pot. Cook on HIGH 20 to 30 minutes or until thickened, stirring occasionally. Slice roast, garnish with apple wedges. Makes 6 to 8 servings.


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