Peppercorn Pork

2 tablespoons green peppercorns, drained
3 tablespoons sweet hot mustard
1 teaspoon horseradish
1/2 teaspoon lemon peel, grated
1/4 teaspoon salt
3 pounds lean pork roast
1 cup apple cider
1/4 cup cold water
3 tablespoons cornstarch
1 apple, cut into thin wedges

In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast.

Place metal rack in bottom of slow cooker; pour in cider. Place coated pork roast on rack in slow cooker.

Cover and cook on low 9 to 10 hours. Then turn on high. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot.

Cook on high 20 to 30 minutes or until thickened, stirring occasionally.

Slice roast; garnish with apple wedges.

Serve pork with sauce.