1 tablespoon peppercorns
1 cup water
1 pound pork strips
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1/8 teaspoon dillweed, crushed
1/8 teaspoon thyme
1/4 cup frozen concentrated orange juice
1 tablespoon prepared brown mustard
1 tablespoon honey
Soak peppercorns in water for 30 minutes, drain.
Lightly dredge pork strips in flour and saute in a non-stick pan with oil until lightly browned. Sprinkle with crushed dillweed and thyme. Cover and cook on low heat, about 10-15 minutes.
Meanwhile, in a bowl combine frozen concentrated orange juice (thawed and undiluted), prepared brown mustard, honey, and the soaked peppercorns. Add to the pork mixture and cook on low heat for 20 minutes longer.
Makes 6 servings.