Instructions: Combine mustard and mayonnaise; brush over roast. Coat roast with breadcrumbs, and place on a rack in a roasting pan.

Bake at 400 for 20 minutes; reduce heat to 325 , and bake 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 160 . Slice and keep warm.

Melt butter in a heavy saucepan. Add onion and garlic; saute until tender.

Stir in grape juice, bouillon granules, and peach slices; bring to a boil.

Cook, stirring occasionally, 10 minutes or until reduced by two-thirds.

Serve with pork.

Yield 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.