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Crushed peppercorns add bite to the earthy flavors of this brown mustard rub. An elegant and easy alternative to regular pork chops and apple sauce.

Roasted Pepper Pork

2 1/2 pounds boneless pork roast
2 tablespoons brown mustard
2 tablespoons peppercorns, crushed
1/2 teaspoon crushed dried thyme
1/2 teaspoon salt

1. Preheat oven to 325°F. Score 1/2-inch deep slits all around the roast without cutting the string; set aside.
2. In a small bowl, combine mustard, peppercorns, thyme and salt. Spoon or brush two-thirds of the mixture over the roast; bake for 1 hour. Brush with remaining sauce and bake for 30 minutes more, or until a meat thermometer reads 160°F.
3. Let roast stand 10 minutes before slicing.

Makes 10 servings.

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