Method

Combine mustard and mayonnaise; brush over roast. Coat roast with breadcrumbs, and place on a rack in a roasting pan.

Bake at 400°F for 20 minutes, then reduce heat to 325°F, 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. 

Serves: 6 to 8

Contributor: pat ciesla

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