2 tbsp (30 mL) flour
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
1 tsp (5 mL) mustard powder
1/2 tbsp (7 mL) brown sugar
3 lb (1.3 kg) diced pork loin, well trimmed
2 tbsp (30 mL) olive oil
2 1/2 cups (600 mL) apple juice
1 1/4 cups (300 mL) chicken stock
2 tbsp (30 mL) Lakeshore mustard or other wholegrain mustard
1 1/4 cups (300 mL) cream
Mix together flour, salt, pepper, mustard powder and brown sugar. Toss pork in the seasoned flour, then brown in olive oil in small batches.
On stovetop, in an oven-proof casserole dish, cover pork with apple juice and stock. Add mustard, bring to a boil, then bake at 350°F (160°C) for 40 minutes.
Remove from oven, stir in cream, and return to oven for 10 minutes.
If sauce is too thin, remove meat and keep warm; put the casserole over medium heat on stovetop, and simmer until it's reduced and thickened. Return meat to pan, and serve. Makes 4 servings.