Peppercorn Pork

Course : Crockpot
Serves: 6
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2 tablespoons Green peppercorns -- drained
3 tablespoons Sweet-hot mustard
1 teaspoon Horseradish
1/2 teaspoon Lemon peel -- grated
1/4 teaspoon salt
3 pounds Lean pork roast
1 cup Apple cider
1/4 cup cold water
3 tablespoons cornstarch
1 medium apple cut into thin wedges

Preparation / Directions:

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 9-10 hours. Then turn on HIGH. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on HIGH 20-30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges. Serve pork with sauce.

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