Pork Loin with Olive and Mustard Sauce
Over a year ago
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Ingredients
- 1 Pork Loin
- 12-15 Black Spanish olives
- 4 Shallots
- 2 tablespoons Wholegrain Mustard
- a drizzle of virgin olive oil
Accompaniment
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Description
A delicious main course with plenty of Spanish olives!
Method
-
1
Peel the shallots. Rub the meat and shallots with oil and place in a roasting tin.
Preheat the oven to 250°C and roast for half an hour for a typical half-kilo cut. Baste the meat from time to time with its own fat.
Remove from the oven and season with salt and pepper.
Pour the wine into the roasting tin, deglaze and reduce for a minute.
Liquidise the sauce.
Add the chopped olives and mustard to the sauce, simmer gently for 2 minutes, correct for salt and set aside.
Carve the meat and make packages with the potato straws. Pour the sauce to one side.
The sauce can be served hot or cold.
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