Heat oil in Dutch oven over medium-high heat. Add pork and brown on all
sides. Add onions, carrot and garlic; cook 3 to 5 minutes until onions are
tender. Add nectar, mustard, salt and enough water to almost cover pork.
Bring to a boil. Cover and bake 1 1/2 hours in preheated 375 degrees oven
until meat thermometer inserted in thickest part reads 170 degrees. Remove
pork; keep warm. Boil pan juices about 5 minutes until thickened. Serve
pork with sauce; garnish with watercress. Serves 6.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 22,
1998
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