4 cups (1l) water
6 Tbsp (90ml) salt
1 tsp (5ml) mustard seeds
2 bay leaves
4 thick-cut pork loin chops
Pinch milled pepper
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
250g broccoli stems, blanched
Bring brining liquid to a simmer
Remove from the heat and cool.
Place pork loin in cooled brine for an hour.
When ready to cook, remove from the brine and pat dry.
Preheat oven to 200°C.
Heat a griddle pan to smoking hot.
Season pork loin with pepper and sear in a hot pan.
Cook for 2 minutes per side and then pop into oven for 5 minutes.
Remove from oven and rest for 3 minutes.
Heat olive oil and gently fry onion for 3–4 minutes.
Add carrot and celery and fry for a few minutes.
Add leek and kale and fry to wilt.
Stir in lentils and pork fat or butter and cook to heat through. Season to taste.
Make the sauce