Crockpot Peppercorn Pork

Ingredient
2 TBSP green peppercorns, drained***
3 TBSP sweet hot mustard
1 tsp. horseradish
1/2 tsp. lemon peel
1/4 tsp. salt
3 lbs.(or less) lean pork roast
1 cup apple cider
1/4 cup water
3 TBSP cornstarch
1 apple, cut into thin wedges

Method
1. In a small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast.

2. Place metal rack in bottom of crockpot (if you have one, I didn't so I just ignored this direction). Pour in cider.

3. Place coated pork roast on rack (or bottom of crockpot). Cover and cook on LOW for 9 to 10 hours. Then turn on HIGS. Remove pork (and rack); cover and keep warm.

4. In a small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on HIGH for 20 to 30 minutes or until thickened, stirring occasionally.

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

Suggestions: I couldn't find green peppercorn, so I used McCormick's Peppercorn Mixture, but the next time I think I would grind the peppercorns instead of using them whole...they aren't good to eat whole!! I had to remove as many as I could before serving, which took away all of the great mixture on the roast. I think if the peppercorns were ground, they would be able to be eaten this way and not have to waste all of that good crust on the roast.Peg