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Pork Loin with Peppers

A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.—Jean L. Ecos, Hartland, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours + standing
  • Makes
    12 servings

Ingredients

  • 1/3 cup Dijon mustard
  • 3 tablespoons brown sugar
  • 3 tablespoons horseradish
  • 1 teaspoon minced fresh dill
  • 1 boneless rolled pork loin roast (4-1/2 pounds)
  • 2 medium green peppers, cut into 3-inch strips
  • 2 medium sweet red peppers, cut into 3-inch strips
  • 1/2 pound sliced fresh mushrooms
  • 1-1/4 cups dry red wine, cranberry juice or grape juice
  • 4-1/2 teaspoons lemon juice

Directions

  • In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
  • Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender.
  • Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

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