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

1. Bring brining liquid to a simmer

2. Remove from the heat and cool.

3. Place pork loin in cooled brine for an hour.

4. When ready to cook, remove from the brine and pat dry.

5. Preheat oven to 200°C.

6. Heat a griddle pan to smoking hot.

7. Season pork loin with pepper and sear in a hot pan.

8. Cook for 2 minutes per side and then pop into oven for 5 minutes.

9. Remove from oven and rest for 3 minutes.

10. Heat olive oil and gently fry onion for 3–4 minutes.

11. Add carrot and celery and fry for a few minutes.

12. Add leek and kale and fry to wilt.

13. Stir in lentils and pork fat or butter and cook to heat through. Season to taste.

14. Make the sauce