Pork loin with pickled red onion

Pork loin with pickled red onion
  • Serves icon Serves 4
  • Time icon Hands-on time 20 minutes

This quick and easy pork loin recipe pairs the flavours of lemon and dijon in a creamy sauce.

Nutrition: per serving

Calories
435kcals
Fat
10.9g (4.3g saturated)
Protein
27.2g
Carbohydrates
53.6g (5.5g sugars)
Fibre
0.9g
Salt
0.2g
Calories
435kcals
Fat
10.9g (4.3g saturated)
Protein
27.2g
Carbohydrates
53.6g (5.5g sugars)
Fibre
0.9g
Salt
0.2g

Ingredients

  • 1 red onion
  • 2 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 250g basmati rice
  • 1 British free-range pork loin (about 400g)
  • 1-2 tbsp olive oil
  • ½ lemon
  • ½ tbsp dijon mustard
  • 2½ tbsp crème fraîche
  • Handful fresh parsley

To serve (optional)

 

  • Steamed seasonal greens

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.
  4. 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.
  5. 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.

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