Peppercorn Pork- Crockpot Recipe

2 TB green peppercorns, drained

3 TB sweet-hot mustard (no sugar added)

1 teaspoon horseradish

1/2 teas. grated lemon peel

1/4 teaspoon salt

3 1/2 to 4 lb boneless, lean pork roast

1 cup apple cider

1/4 cup cold water

3 TB cornstarch

1 apple, cored, cut into thin wedges

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.

Turn slow cooker on high. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add drippings in pot. Cook on high 20 to 20 minutes or until thickened, stirring occasionally.

Slice roast; garnish with apple wedges. Serve pork with sauce.