2 tbsp. vegetable oil
2 lb. boneless pork loin
1/2 c. dry white wine
4 tsp. crushed mustard seeds
2 tsp. dissolved cornstarch (in 1 tbsp. water)
1-1 1/2 tsp. Dijon mustard

In casserole heat oil; brown pork, patted dry and seasoned with salt and pepper. Pour off all but 1 tablespoon of fat. Add wine and mustard seeds. Return pork to casserole and bring liquid to a boil. Braise the pork covered at 325 degrees for 55 minutes or 155 degrees on a meat thermometer. Transfer to cutting board and let stand 10 minutes.

Skim fat from pan juices and stir in dissolved cornstarch. Bring to a boil. Add salt and pepper. Remove from heat, whisk in mustard.