1 red onion
2 tbsp red wine vinegar
1 tbsp caster sugar
1 (British) free-range pork loin (about 400g)
1-2 tbsp olive oil
½ tbsp Dijon mustard
2½ tbsp crème fraîche
Handful fresh parsley
To Accompany (suggestions)
Steamed seasonal greens
1.Finely slice the onion, then mix with the vinegar and sugar in a glass or ceramic bowl.
2. Cut the pork loin into 2cm thick slices. Heat the oil in a large frying pan over a medium-high heat, then fry the pork slices for 5 minutes, turning, or until they take on some colour.
3. Squeeze the lemon juice over the pork, then add the mustard and crème fraîche. Cook over a medium heat for 2-3 minutes, taste and season.
4. Serve the pork straightaway with the pickled onion and a good scattering of chopped parsley, with a side of seasonal greens if you like.
Living the LCHF lifestyle I may also make some cauliflower rice to accompany this. You, dear reader, may prefer something different ...
Recipe adapted from this idea