Mustard Braised Pork Loin

Our commissary sells a pork loin that has been cut into what they call "country style ribs". It has become one of my favorite cuts, especially when they put them on sale! Really, it is just a loin that has been butterflied open and then cut into 1 inch strips.

Tonight, I wanted to try a little something different with them. We needed to get off to Science Class, so I decided to braise the meat in a mustard based sauce.

YUM!!! Fork tender, just enough kick, and it only took about 10 minutes to prep the whole thing. When we walked in from class, all I had to do was toss together a salad, nuke some potatoes, and TA-DA a hearty meal.

I LOVE it when meals come together like this.

Mustard Braised Pork Loin Strips
2 T olive oil
3 lbs pork loin strips
salt (pinch or two)
pepper (red if you are like me...a pinch or 3)
1 tsp ground coriander (you know I can't cook without it)
1 tsp garlic powder
1/2 tsp dried thyme
1/4 cup (about...I just squirted it until I was happy)  spicy brown mustard
1 1/2 cup chicken stock (or just enough to not quite cover the meat)
1 onion, sliced
1 T corn starch
2/3 cup water

Preheat oven to 275 F. or set your crock pot to low for a long cook, high for a shorter one...

Pat the meat dry, sprinkle with spices. Squirt about 2 T of the mustard onto the meat, and rub all that yummines in.

In a lovely blue dutch oven (or whatever vessel you have),brown the meat over high heat in 2 T olive oil. Using batches really makes the browning easier and faster.  Remove and set aside

"Deglaze the pan" with the chicken stock. Do this by pouring the stock directly over the brown yummy stuff left in the bottom of your pot. Gently scrape the bottom of the pot, pulling up all that flavor.

Whisk in 2 T (or so) more mustard.

Return the meat to the pot. cover with onions and a bay leaf if you want. My opinion is that bay is a magic little flavor booster...but you don't NEED it... If you are using a crock pot, now is the time to transfer everything to your warmed pot.

Cover, and put in the oven for as long as you can stand it. Mine was in for about 5 hours.

If using a crockpot, cook on low for 6-8 hours, or high for about 4...my best guess...since I HATE my crock pot, and love Senior Azul ;-)

Remove the meat from the pot. Mix water and cornstarch, pour into pot set on medium high burner. Bring to a simmer just until it starts to thicken, saving for you all that yummy goodness in the bottom of the pot.

Pour gravy over meat and serve hot.

Kelly, if you are reading this, you can probably cut the coriander, pepper, and even thyme out if you want to keep your ingredient list even shorter. It will taste good...just not awesome good ;-P