Serves 4 (with leftovers)
For the Pork Loin
1 1.5 kg Pork Loin
Pre heat the oven to 190°C.
Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams.
For the Mustard Sauce
25 g butter
1 onion finely chopped
150 ml white wine
280 ml chicken stock
1 bay leaf
1 sprig thyme
1 cup thick cream or Crème Fraîche
1 heaped tablespoon of Dijon mustard (you can add more/less depending on how strong a mustard flavour you like)
Melt the butter in a frying pan and cook the onions until they are soft and translucent. Add the white wine, stock and herbs and simmer until reduced by half.
Strain mixture and returned to pan.
This mixture can sit for a while and the final stages can be done once the meat is cut and you are ready to serve.
Gently add the cream and the Dijon mustard to the warm mixture along with a tablespoon of the juices from the meat. Pour some of the sauce over the pork and serve the rest in a small jug or gravy boat.