8 thin, boneless slices of pork loin
2 tbsp. Dijon-style mustard
1 tbsp. whole mustard seeds
2 tsp. finely minced garlic
1 tsp. ground cumin
Salt to taste, if desired
Freshly ground pepper to taste
1/8 tsp. dried hot red pepper flakes
1 tsp. Worcestershire sauce
2 tsp. freshly squeezed lemon juice
1/3 c. dry white wine
2 tbsp. 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. Let stand 15 minutes or until ready to cook.

4. 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. If the grill is used, lower the cover. Whichever technique is used, cook the slices on one side about 5 minutes. Turn the slices and cook about 4 minutes on the other side. Yield: 4 servings.