Pan Fried Pork with Grain Mustard Cream Sauce
Ingredients
Yield: 4
- U.S. Pork 300g x 2
- ½pc U.S. Lemon
- 5g U.S. Rosemary
- 25g Butter
- 100ml Cooking cream
- 1tbsp Garlic mince
- 3pcs Garlic cloves
- 2tbsp Sugar
- 2tbsp Salt
- 2tsp Grain mustard / Whole Seed Mustard
- 600ml Water
- Oil
Directions
Brine the Pork:
- Boil water with salt, sugar, garlic cloves, rosemary, and lemon.
- Once salt and sugar dissolve, set aside to cool down.
- Add the pork to the brine water and refrigerate overnight.
- Remove the pork from the brine water and pat it dry with paper towels.
Pan-Fry the Pork:
- Heat a deep pan with oil.
- Pan-fry the pork until caramelized and golden brown on all sides.
- Cook the pork on both sides for around 2 minutes under medium heat.
- Remove the pork and let it rest.
Prepare the Mustard Cream Sauce:
- In the same pan, add minced garlic and sauté for 30 seconds.
- Stir in cream and both Grain mustard.
- Cook for 1 minute, adjusting the seasoning as needed.
- Finish the sauce with a touch of butter.
- Slice the pork and place it onto a plate, then spoon the sauce onto the pork.