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Pork Loin in Mustard Sauce

4 lb Lean pork -- boneless
1/2 c Prepared mustard
1 cn Tomato puree -- (6-ounce)
3 Garlic cloves -- minced
1 c Onion -- chopped
2/3 c Olive oil
2/3 c Water
1 c White wine
1 Bay leaf
2 tb Cornstarch mixed with 4 T Water

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. Return meat to gravy, and reheat. Serve with cooked green peas.

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