Peppercorn Pork

• 2 tablespoons peppercorns green, drained
• 3 tablespoons prepared mustard sweet-hot
• 1 teaspoon horseradish
• 1/2 teaspoon lemon peel, grated
• 1/4 teaspoon salt
• 3 pounds pork roast, lean
• 1 cup apple cider
• 1/4 cup water cold
• 3 tablespoons cornstarch
• 1 each apples cut into thin wedges

1. In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt.
2. Spread on top and sides of pork roast.
3. Place metal rack in bottom of slow-cooker; pour in cider.
4. Place coated pork roast on rack in slow-cooker.
5. Cover and cook on Low 9 to 10 hours.
6. Then turn on High.
7. Remove pork and rack; cover and keep warm.
8. In small bowl, combine water and cornstarch; stir until smooth.
9. Add to drippings in pot.
10. Cook on High 20 to 30 minutes or until thickened, stirring occasionally.
11. Slice roast; garnish with apple wedges.
12. Serve pork with sauce.

peppercorns green, sweethot, horseradish, lemon peel, salt, pork roast, apple cider, water cold, cornstarch, apples

Taken from recipeland.com/recipe/v/peppercorn-pork-2299 (may not work)