Pepper Pork Loin

Pepper Pork Loin

1 tbsp Olive Oil
500 gms pork fillet, thickly sliced (to make around 4 small medallions)
1 small brown onion, finely chopped
1 large clove Garlic, crushed
1 tbsp Butter
1/2 cup dry White Wine
1/2 cup salt reduced Chicken Stock
2 sprigs of Fresh Thyme
1 Bay Leaf
1 tsp ground White Pepper
1 tsp Dijon Mustard
1/2 cup Single Cream

Method:

In a bowl, crush up the garlic and mix with a little olive oil.  Add the pork medallions and rub in well.

In a frying pan, heat up the olive oil (or coconut oil) and the butter.  When hot, add the pork medallions and fry on both sides to brown.  Remove from the pan and place to the side and keep warm.  Lower the heat and add in the onions and fry until soft and translucent.

Add the pork back to the pan and with the heat low, add in the wine, stock, bay leaf, fresh thyme, mustard and white pepper.  Place a lid on the pork and leave to cook gently for around 1.5 hours, checking from time to time to ensure they are not sticking or drying out.

When the pork is tender, add in the cream and season to taste.

Remove the bay leaf and serve with steamed green beans and mast potato or rice.

Delish