Broiled Scaloppine of Pork With Mustard Sauce

• 8 thin, boneless slices of pork loin
• 2 tablespoons Dijon-style mustard
• 1 tablespoon whole mustard seeds
• 2 teaspoons finely minced garlic
• 1 teaspoon ground cumin
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 teaspoon dried hot red pepper flakes
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly squeezed lemon juice
• 13 cup dry white wine
• 2 tablespoons olive oil

1. Preheat charcoal grill or broiler.
2. Put the pork in a flat dish.
3. Blend the mustard, mustard seeds, garlic, cumin, salt, pepper, pepper flakes, Worcestershire sauce, lemon juice, wine and oil and pour the mixture over the pork.
4. Let stand 15 minutes or until ready to cook.
5. Put the slices in one layer on the charcoal grill or, to broil, place them on a rack about 4 inches from the source of heat.
6. If the grill is used, lower the cover.
7. Whichever technique is used, cook the slices on one side about 5 minutes.
8. Turn the slices and cook about 4 minutes on the other side.

thin, mustard, mustard seeds, garlic, ground cumin, salt, freshly ground pepper, worcestershire sauce, freshly squeezed lemon juice, white wine, olive oil

Taken from cooking.nytimes.com/recipes/3566 (may not work)