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This recipe for TIDDLY ROAST PORK, by , is from Cooking Drunk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, November 29, 2008


4 servings (2) servings Oven or Slow Cooker
2 # 1 # Pork, boned and rolled
4 2 Potatoes, peeled & pared
2 T. 1 T. Dijon or sweet-hot Mustard
2 T. 1 T. Peppercorns, crushed
1 1 Onion, sliced
4 3 Carrots, large & julienne sliced
2 T. 1 T. Herbs de Provence
1 C 1 C Each: Water & white wine
1 1/2 Pkg. Dry onion soup mix** (Reserve1 Tablespoon)

SPREAD mustard over pork.
COMBINE peppercorns, spices & soup mix and press into the mustard.
Place the pork roast on a rack inside a roasting pan.
ADD potatoes, onions, carrots, water and wine.
ROAST the meat at 325 degrees for 2 hours, or until a meat thermometer inserted in the thickest part of the pork registers at 170 degrees. Remove the roast from the oven & let stand 10 minutes before carving.

IF USING SLOW COOKER: High for 4 hours, then Low for 2 hours.
*Depending on slow cookers, I always use a meat thermometer for accuracy.

** In place of dry onion soup mix, you can use dry minced onions, garlic powder and basil.

Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
SIDE DISH: Nutmeg sprinkled over Chunky Applesauce or Sliced, Cling Peaches
HOT BREAD: Parmesan-Onion French Bread
WINE: Cabernet Sauvignon, Merlot (or a mix of both = Concha Y Toro from Chile)




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