Ingredients

2 Tbsp. drained green peppercorns
3 Tbsp. sweet-hot mustard
1 tsp. horseradish
1/2 tsp. grated lemon peel
1/4 tsp. salt
3 1/2-4 pounds lean pork roast
1 C. apple cider
1/4 C. cold water
3 Tbsp. cornstarch
1 apple, cored and cut into thin wedges

Cooking Instructions

In a small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top of and sides of pork roast. Place metal rack in bottom of crock pot, pour in cider. Place the coated pork roast on rack in the crock pot. Cover and cook on low 9 to 10 hours. Then turn crock pot on high. Remove pork and rack, cover and keep warm. In small bowl, combine water and cornstarch stir until smooth. Add to drippings in the pot. Cook on high 20 to 30 minutes or until thickened, stirring occasionally.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)