Pork loin is braised in a mix of onion, celery, herbs and mustard for several hours. It comes out guaranteed tender and flavourful.
I had a few problems with this dish. The sauce came out very bitter and I would guess that it was the fresh rosemary from my garden. I should have used dried rosemary in retrospect. Consequently, I had to doctor the sauce with a bit of brown sugar to remove the bitterness. I also used a grainy french dijon but I don't think that was the cause of the bitterness. I don't plan on making this again. Thanks for sharing. - 16 Sep 2012