Creamy Mustard Pork

Ingredients

• 1 pound pork loin, diced and trimmed

• Kosher salt

• 1/4 cup flour Grapeseed oil

• 4 garlic cloves

• 1 onion

• 1/4 cup white wine

• 2 cup chicken stock

• 1/4 cup grainy mustard

• 1 Tbsp dijon
  

Directions

1. The day before or 8 hours before making, trim the pork and place on a pan with a wire rack. Pat the pork dry, and salt all the sides. Don't overcoat it, but make sure it's well-seasoned. Place the pan in the fridge uncovered until cooking time.

2. 30 minutes before cooking, remove the pork from the fridge. Heat a nonstick or cast iron on medium-high heat.

3. Add a few tablespoons of grapeseed oil to the pan and let heat for a minute. In batches, add the pork to the pan and allow to sear about 20 seconds on each side and set aside.

4. Once all the pork has been seared, add the diced onion to the pan and let cook until soft. Add the garlic and let it cook until fragrant, about 60 seconds

5. Carefully deglaze the pan with the wine and use a wooden spoon to scrape the brown bits. Let this cook for a minute before adding the chicken stock and mustard.

6. Add the pork back in. Add a half cup of water if the pork isn't covered. Reduce the heat to medium low to medium and allow to come to a simmer.

7. Let cook for about 15-20 minutes or until pork hits 145 degrees.

8. Stir in the cream. Serve on mashed potatoes, rice, or pasta