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Pork Loin Dijon with Peach Sauce

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


Combine mustard and mayonnaise; brush over roast. Coat roast with breadcrumbs, and place on a rack in a roasting pan.

Bake at 400 degrees F for 20 minutes; reduce heat to 325 degrees F, and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160 degrees. 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.


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