Pork loin with pickled red onion
- April 2015
- 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
- Finely slice the onion, then mix with the vinegar and sugar in a glass or ceramic bowl.
- 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.
- 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.
- 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.
- 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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