 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.Jean L. Ecos, Hartland, Wisconsin Ingredients:
1/3 cup dijon mustard |
3 tablespoons brown sugar |
3 tablespoons horseradish |
1 teaspoon minced fresh dill |
1 boneless rolled pork loin roast (4-1/2 pounds) |
2 medium green peppers, cut into 3-inch strips |
2 medium sweet red peppers, cut into 3-inch strips |
1/2 pound sliced fresh mushrooms |
1-1/4 cups dry red wine, cranberry juice or grape juice |
4-1/2 teaspoons lemon juice |
Directions:
1. In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
2. Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a meat thermometer reads 160° and vegetables are tender.
3. Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables. Yield: 12 servings.
|
|