Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 400ø for 20 minutes; reduce heat to 325ø, and bake 1 1/2
hours or until a meat thermometer inserted into thickest portion
registers 160ø. 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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