Pork loin with mustard,glazed balsamic vinegar & poppy seeds

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Ingredients: (for 2 persons)

  • 400 gr pork loin
  • 100 ml demi glace sauce
  • 60 gr mustard
  • 50 ml dry white wine
  • 40 ml balsamic vinegar
  • 15 ml thyme honey
  • Juice of 1 lime
  • Fresh thyme
  • 10 gr poppy seeds
  • Salt-pepper
  • Sunflower oil

Cooking instructions:

  • Marinate the pork loin with salt,pepper,30 gr mustard,lime juice and fresh thyme for 3 hours at least.
  • In a big  frying pan,heat a few drops of sun flower oil and cook the loins 2-3′ for each side.
  • Put the loin in an oven tray and continue cooking in a preheated oven for 20′ at 130°C
  • In the pan we used before add the white wine,simmer for 1′ to evaporate the alcohol,add the mustard & demi glace sauce and let the sauce to reduce for 5-6′.Carefully pour the sauce through a strainer for a smoother result.
  • For the glazed balsamic bring balsamic to a boil,add honey,reduce the heat and allow vinegar to simmer for 10-15′ until the vinegar has become thick.
  • Remove the pork from the oven,cut it in slices,pour the sauce,a few drops of  glazed vinegar,sprinkle some poppy seeds and serve with mashed potatoes or fresh vegetables.
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