Pork Loin Dijon with Peach Sauce

Ready in 1 hour

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1/4 c Dijon mustard
2 Garlic
1 2-pound boneless center-cut
1 tb Chicken bouillon
1 sm Onion; diced
2 c Italian-seasoned breadcrumbs
1/4 c Mayonnaise
1 16-oz can peach slices
1 tb Butter or margarine
3 c Peach-flavored white grape

Original recipe makes 8



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 Posted to MM-Recipes Digest by "Cindy Hartlin" on Apr 20, 1998

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