serves 8
difficulty moderate
  • Dutch oven or large pot
  1 whole (Small) 1 whole small vidalia onion (chopped)  
  1. in a dutch oven or large pot, heat oil and add onions, scallions, garlic and mushrooms. saute until onions become translucent, then remove from the pan and set aside.
  4 whole 4 whole scallions (chopped)  
  1 clove 1 clove garlic  
  1 tbsp 1 tbsp canola oil  
10 oz   10 oz button mushrooms (rinsed and quartered)  
3 lb   3 lb boneless pork loin4  
  1. trim any visible fat from the pork, cut into 1" cubes and coat with flour.
  2. heat butter in the dutch oven and add the meat, browning on all sides, then remove from pan and set aside.
  2 tbsp 2 tbsp butter  
  1/4 cup 1/4 cup flour  
  1/2 cup 1/2 cup cognac  
  1. add the cognac to deglaze the pan, scraping the bits from the bottom.
  2 cup 2 cup low-sodium chicken broth  
  1. add the chicken broth, both mustards, thyme, pork and the mushroom mixture and mix well.
  2. bring to a boil then let simmer for 1 1/2 hour.
  1/2 cup 1/2 cup dijon mustard  
  1/4 cup 1/4 cup whole grain mustard  
  1 sprig 1 sprig thyme  
10 oz   10 oz baby carrots (sliced in thirds)  
  1. add in the carrots and simmer for 1 more hour. serve over rice or noodles.