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

Related recipes