For Valentine’s Day 2010 I have decided to makes salt crusted baked potatoes and slow braised pork cubes in a maple mustard sauce.
I combined stone ground honey mustard with balsamic vinegar, olive oil, warm water, salt, pepper, garlic salt, cumin, and celery seed in a blender. Next I browned the cubed pork with a little salt and pepper added the braising liquid, lowered the temperature and covered. 45 minutes later I removed the meat and brought the liquid up to a boil to reduce.
Shown here served with steamed broccoli and roasted onions.