Ingredients
4 pounds lean pork, boneless
1/2 C prepared mustard
1 can (6 oz.) tomato puree
3 garlic cloves, minced
1 C onion, chopped
2/3 C olive oil
2/3 C water
1 bay leaf
2 T cornstarch mixed w/ 2 T water
Preparation
Rub the meat with mustard, and set it in a large pot. Add remaining ingredients except cornstarch. Cook, tightly covered, for 3 hours. Remove meat, cool slightly, and slice. Bring gravy to boil, add cornstarch mixture, stirring constantly,. Teturn meat to gravy, and reheat. Serve with cooked green peas.
