Pork loin with pickled red onion

Method

1. Finely slice the onion, then mix with the vinegar and sugar in a glass or ceramic bowl.
2. Put the rice in a large pan with 500ml water. Bring to the boil, then turn the heat to low, cover with a lid and cook for 10-15 minutes until tender. Drain and keep warm.
3. Meanwhile, cut the pork loin into 2cm thick slices. Heat the oil in a large frying pan over a medium-high heat, then fry the pork slices for 5 minutes, turning, or until they take on some colour.
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5. Squeeze the lemon juice over the pork, then add the mustard and crème fraîche. Cook over a medium heat for 2-3 minutes, taste and season.
6. Serve the pork straightaway with the drained rice, pickled onion and a good scattering of chopped parsley, with a side of seasonal greens if you like.