Pork loin in mustard sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lean pork -- boneless |
| ½ | cup | Prepared mustard |
| 1 | can | Tomato puree -- (6-ounce) |
| 3 | Garlic cloves -- minced | |
| 1 | cup | Onion -- chopped |
| ⅔ | cup | Olive oil |
| ⅔ | cup | Water |
| 1 | cup | White wine |
| 1 | Bay leaf | |
| 2 | tablespoons | Cornstarch mixed with 4 T |
| Water | ||
Directions
Rub the meat with mustard, and set it in a large pot. Add remaining ingredients except cornstarch. Cook, tightly covered, for 3 hours.
Remove meat, cool slightly, and slice. Bring gravy to boil, add cornstarch mixture, stirring constantly. Return meat to gravy, and reheat. Serve with cooked green peas.
Recipe By : George and Inger Wallace, The Mexican Cookbook, 1971