Pork loin with pickled red onion

  • Serves 4
  • Hands-on time 20 minutes
  • Easy
This quick and easy pork loin recipe pairs the flavours of lemon and dijon in a creamy sauce.

Nutritional info per serving

  • Calories435kcals
  • Fat10.9g (4.3g saturated)
  • Protein27.2g
  • Carbohydrates53.6g (5.5g sugars)
  • Fibre0.9g
  • Salt0.2g
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[Total: 11 Average: 3.2]
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  • 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


  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.

From April 2015

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  • "
    julie smith16:06 Jul 13 2015

    I love this recipe because the luxurious taste belies how quick and easy it is to prepare.

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