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How to make it

  • Combine mustard and mayonnaise then brush over roast.
  • Coat roast with bread crumbs and place roast on a rack in a roasting pan.
  • Bake at 400 for 20 minutes then reduce heat to 325 and bake 1-1/2 hours.
  • Slice roast and keep warm.
  • Melt butter in a heavy saucepan then add onion and garlic and sauté until tender.
  • Stir in grape juice, bouillon granules and peach slices then bring to a boil.
  • Cook 10 minutes or until mixture is reduced by two-thirds stirring occasionally.
  • Serve with pork.

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