Pork loin dijon with peach sauce
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Pork loin dijon with peach sauce
  Pork    Peach    Sauces  
Last updated 6/12/2012 1:18:39 AM. Recipe ID 49618. Report a problem with this recipe.
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      Title: Pork loin dijon with peach sauce
 Categories: Main dish, Meats
      Yield: 8 Servings
 
    1/4 c  Dijon mustard
    1/4 c  Mayonnaise
      1    2 lb. boneless center-cut
           -pork loin roast
      2 c  Italian-seasoned breadcrumbs
      1 tb Butter or margarine
      1 sm Onion, diced
      2    Garlic cloves
      3 c  Peach-flavored white grape
           -juice
      1 tb Chicken bouillon
           -granules
      1    16 oz. can peach slices,
           -undrained and diced
 
  Combine mustard and mayonnaise; brush over roast. Coat roast with
  breadcrumbs, and place on a rack in a roasting pan.
  
  Bake at 400 for 20 minutes; reduce heat to 325, and bake 1 1/2
  hours or until a meat thermometer inserted into thickest portion
  registers 160. 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@msn.com Source: Southern Living
 




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Recipe ID 49618 (Apr 03, 2005)

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