Ingredients
Brining liquid
4 cups (1l) water
6 Tbsp (90ml) salt
1 tsp (5ml) mustard seeds
2 peppercorns
2 bay leaves
Main ingredients
4 thick-cut pork loin chops
Pinch milled pepper
Lentil ragout
Glug olive oil, for frying
1 onion, finely diced
4 carrots, finely diced
2 celery stalks, finely diced
2 leeks, washed and diced
2 kale leaves, shredded
3-4 cups (750ml-1l) lentils, cooked
2 Tbsp (30ml) rendered pork fat or butter
Salt and milled pepper
Mustard cream sauce
2 cups (500ml) cream
½ tsp (3ml) English mustard
2 tsp (10ml) Dijon mustard
2 tsp (10ml) wholegrain mustard
For serving
Pork kaiings
250g broccoli stems, blanched
Method
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Bring brining liquid to a simmer
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Remove from the heat and cool.
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Place pork loin in cooled brine for an hour.
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When ready to cook, remove from the brine and pat dry.
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Preheat oven to 200°C.
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Heat a griddle pan to smoking hot.
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Season pork loin with pepper and sear in a hot pan.
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Cook for 2 minutes per side and then pop into oven for 5 minutes.
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Remove from oven and rest for 3 minutes.
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Heat olive oil and gently fry onion for 3–4 minutes.
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Add carrot and celery and fry for a few minutes.
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Add leek and kale and fry to wilt.
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Stir in lentils and pork fat or butter and cook to heat through. Season to taste.
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Make the sauce
