Instructions: Slice pork into 12 pieces. Sprinkle with salt and pepper.

Heat oil in pan. Saute pork on both sides until light brown.

Cut carrot lengthwise into quarters, then into 1 1/2-inch pieces. Round off corners into "football" shape. Simmer in 7/8 cup of the chicken stock until soft; season with salt and pepper.

Briefly boil string beans and spinach; cut into 1-inch pieces. Simmer in 1 1/4 cups chicken stock for a few minutes and season with salt and pepper.

Arrange pork on serving plate, spread mustard and garnish with carrots and string beans and spinach.

This recipe yields 4 servings.

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