Sunday, 26th February 2012After the slightly dry roast pork loin a couple of weeks ago, I did this one just be frying it off on all sides and then sticking it in the oven for 15 minutes. It came out very juicy and tender, but decidedly pink. Good job I don't mind that. For the sauce just soften some onions and garlic, deglaze the pan with white wine, add cream and mustard and heat through.
Served with overdone fried potatoes (going to have to stop buying that sort, I don't like them) and a lovely lambs lettuce and tomato salad expertly prepared by my partner.