Peppercorn Pork (P2)


2 TB green peppercorns, drained
3 TB sweet-hot mustard (no sugar added)
1 teaspoon horseradish
1/2 teaspoons grated lemon peel
1/4 teaspoon salt
3 ½ 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

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.
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.