Pork Au Vin(Pork With Wine Sauce) - cooking recipe

Ingredients

1 lb. boneless loin, cut into 3/4-inch slices
1 Tbsp. oil
8 small onions, peeled
1/2 lb. mushrooms, halved
1/2 c. beef broth
1 c. dry red wine
1 Tbsp. Dijon-style mustard
2 Tbsp. chopped parsley
1 tsp. cornstarch mixed with 1 tsp. water

Preparation

Brown pork in oil in skillet over medium heat. Remove pork. Add onions. Cook and stir until onions are brown.
Remove onions. Add mushrooms. Cook, stirring until lightly browned. Return pork and onions to pan.
Add broth, wine and mustard. Bring to a boil. Reduce heat, cover and simmer 12 to 15 minutes. Stir in parsley. Remove pork and vegetables.
Stir cornstarch-water mixture into juices.
Bring to boil, stirring.
Pour over pork.