Pork Loin With Peppers

• 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

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 350u0b0 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 thermometer reads 160u0b0 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.

mustard, brown sugar, horseradish, dill, rolled pork, green peppers, sweet red peppers, mushrooms, red wine, lemon juice

Taken from www.tasteofhome.com/recipes/pork-loin-with-peppers/ (may not work)