3 1/2 oz. Dijon mustard
2 lbs. loin of pork
6-8 pieces bacon
8 baby onions, peeled
Salt, pepper
4 oz. dry white wine
4 tbsp. hot water

Preheat the oven to 375 degrees.

Use a small spoon to spread the mustard all over the pork, then wrap the bacon around the pork. Place the meat in a roasting pan, surround with the onions, season with salt and pepper, add the wine and place in the oven. Once the roast begins to brown, baste every 10 to 15 minutes. Cook for approximately 1 hour 20 minutes, then turn off the oven but leave the roast inside for an additional 10 minutes.

Lift the roast out and place on a serving platter; place the roasting pan on top of the stove and boil the pan juices over high heat. Add the hot water and a little pepper. Boil rapidly for 10 seconds, then pour into a sauceboat and serve with the meat. 4 servings.