Pork in a Dijon mustard sauce

A few months ago on some product management training, I had the opportunity to geek out about cheese with a lovely French lady called Mirissa. She was also kind enough to share her mustard pork loin recipe with me, and it was bloody tasty.
Pork loin in creamy mustard sauceUnable to leave well alone, I’ve tweaked it a bit, so what’s here is an onioned-up version of a quick and easy French classic.

The mustard cuts through the cream without being too vinegary or overpowering, and you can get this together in a little over half an hour.

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Morcilla and onion tart

Morcilla is a type of Spanish black pudding. It’s rich and vinous, with almost a smoky edge, and has a dryer, finer grain than a British black pudding.

My friend Dave handed me some last week, with the instruction that although it makes a sensational tapas-ish snack, I’d be doing myself a disservice not to make it into an Alsace tart. He also recommends frying it with broad beans and garlic, which I will be doing at the next available opportunity.

Morcilla and onion tart

In the end, this was more like a light quiche lorraine, but bloody hell it was good.

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