Pork with Mustard Sauce and Courgette Gratin


Mmmm delicious!

 Serves 4 (with leftovers)

For the Pork Loin

1 1.5 kg Pork Loin
Pre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams.


For the Gratin

2 Tablespoons Duck Fat
2 Onions finely sliced
4 Fat Courgettes sliced
180 Grams Basmati Rice
500 Mls Hot Chicken Stock
4 Big Tablespoons Crème Fraîche
150 Grams Emmental Cheese grated
Freshly Ground Black Pepper
Sea Salt

 Pre heat the oven to 190°C. Melt the duck fat in a large frying pan and add the sliced onions, cook on a low heat until soft and caramelized. While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed. Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add freshly ground pepper and sea salt as required.
Lightly oil a gratin or casserole dish and tip the mixture in making sure the rice is evenly distributed. Sprinkle over the rest of the cheese and bake in the oven for about 40 minutes or until the top is golden and the rice is cooked.

For the Mustard Sauce.

25 g butter
1 onion finely chopped
150 ml white wine
280 ml chicken stock
1 bay leaf
1 sprig thyme
1 cup thick cream or Crème Fraîche (I like it best with Crème Fraîche )
1 heaped tablespoon of Dijon mustard (you can add more/less depending on how strong a mustard flavour you like)

 Melt the butter in a frying pan and cook the onions until they are soft and translucent. Add the white wine, stock and herbs and simmer until reduced by half. Strain mixture and returned to pan.
This mixture can sit for a while and the final stages can be done once the meat is cut and you are ready to serve.
Gently add the cream and the Dijon mustard to the warm mixture along with a tablespoon of the juices from the meat. Pour some of the sauce over the pork and serve the rest in a small jug or gravy boat.

 Serve with a nice green leafy salad.

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