Pork loin dijon with peach sauce

8 Servings

Ingredients

Quantity Ingredient
¼ cup Dijon mustard
¼ cup Mayonnaise
1 2 lb. boneless center-cut pork loin roast
2 cups Italian-seasoned breadcrumbs
1 tablespoon Butter or margarine
1 small Onion, diced
2 Garlic cloves
3 cups Peach-flavored white grape juice
1 tablespoon Chicken bouillon granules
1 16 oz. can peach slices, undrained and diced

Directions

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

Bake at 400ø for 20 minutes; reduce heat to 325ø, and bake 1½ hours or until a meat thermometer inserted into thickest portion registers 160ø. 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. Typed by cjhartlin@... Source: Southern Living

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