| 1/4 | C | Dijon mustard |
| 1/4 | C | mayonnaise |
| 2 | lbs. | pork loin, lean, boneless |
| 2 | C | seasoned bread crumbs |
| 1 | tbsp. | butter or margarine |
| 1 | small | onion - diced |
| 2 | cloves | garlic - minced |
| 3 | C | white grape juice |
| 1 | tbsp. | chicken bouillon granules |
| 16 | oz. | sliced peaches - canned, undrained, diced |
Bake at 400F for 20 minutes; reduce heat to 325F and bake 1-1/2 hours or until a meat thermometer inserted into thickest portion registeres 160F. Slice roast and keep warm.
Melt butter in a heavy saucepan. Add onion and garlic, and saute until tender. Stir in grape juice, bouillon granules, and peach slices; bring to a boil. Cook 10 minutes or until mixture is reduced by two-thirds, stirring occasionally. Serve with pork.
Yield: 8 servings