Recipe(tried): Pork Loin Dijon with Peach Sauce

PORK LOIN DIJON WITH PEACH SAUCE

1/4 cup Dijon mustard
1/4 cup mayonnaise
1 (2 lbs.) boneless center-cut pork loin roast
2 cups Italian-seasoned breadcrumbs
FOR THE PEACH SAUCE:
1 tablespoon butter or margarine
1 small onion, diced
2 garlic cloves
3 cups peach-flavored white grape juice
1 tablespoon chicken bouillon granules
1 (16 oz.) can peach slices, undrained and diced

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

Bake at 400 degrees F for 20 minutes; reduce heat to 325 degrees F, and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160 degrees F. Slice and keep warm.

TO PREPARE THE PEACH SAUCE:
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 the pork with the Peach Sauce.

Makes 6 to 8 servings