Grain-Mustard Jus

• 2 tablespoons vegetable oil
• 3/4 pound uncooked lean pork, like loin, or lean butchers' trimmings
• 1 clove garlic, chopped
• 1 small onion, chopped
• 1 stalk celery, thinly sliced
• 1 carrot, thinly sliced
• 1 teaspoon mustard seeds, lightly crushed
• 1 bay leaf
• 1 teaspoon tomato paste
• 1/2 cup white wine
• 2 1/2 cups chicken stock or low-sodium canned broth
• 1 tablespoon whole grain-mustard, like as Pommery

1. Place a strainer lined with cheesecloth over a medium bowl; set aside.
2. In a heavy skillet, over medium-high heat, heat 1 tablespoon of the oil and add the pork.
3. Cook until well browned, about 5 minutes.
4. Turn meat, and cook for an additional 5 minutes.
5. Reduce heat to low, then add remaining tablespoon of oil, and garlic.
6. Stir for 1 minute.
7. Add onion, celery, carrot, mustard seeds and bay leaf.
8. Saute until vegetables have softened and caramelized, about 10 minutes.
9. Add tomato paste to the pan, increase heat to medium and cook, stirring with a wooden spoon, until it begins to stick to the bottom of the pot.
10. Deglaze with wine, scraping up all bits on the side and bottom.
11. Reduce until almost dry, then add stock.
12. Reduce by half and strain into a clean pan.
13. Stir in mustard and keep warm.
14. Spoon over sliced pork.

vegetable oil, lean pork, clove garlic, onion, celery, carrot, mustard seeds, bay leaf, tomato paste, white wine, chicken stock

Taken from cooking.nytimes.com/recipes/1229 (may not work)