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Title: Grain-Mustard Jus Melissa Kelley, Ny Times 12/17/97
Categories: Pork Sauce
Yield: 4 Servings
| 2 | tb | Oil |
| 3/4 | lb | Raw pork trimmings |
| 1 | cl | Garlic; chopped |
| 1 | sm | Onion; chopped |
| 1 | Celery stalk, sliced thin | |
| 1 | md | Carrot; sliced thin |
| 1 | ts | Mustard seed; lightly |
| Crushed | ||
| 1 | Bay leaf | |
| 1 | ts | Tomato paste |
| 1/2 | c | White wine |
| 2 1/2 | c | Chicken stock |
| 1 | tb | Whole grain-mustard |
Place a strainer lined with cheesecloth over a medium bowl.
In a heavy skillet cook pork in 1 T oil until browned, Turn meat and cook 5 more min. Reduce heat, add rest of oil and garlic. Cook, stirring, 1 min. Add onion, celery, carrot, mustard seeds, and bay leaf. Saute until vegetables have softened and caramelized, about 10 min.
Add tomato paste, increase heat to medium and cook, stirring with a wooden spoon, until it begins to stick. Deglaze with wine. Reduce by half and strain into a clean pan. Stir in mustard and keep warm. Spoon over sliced pork. From: Michael Loo Date: 18 Dec 97
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