Imagine a winter Sunday morning, cold and crisp, with the sun shining bright and a day of rest and vacation in front of you. You die to go out, to feel the frozen ground crunching beneath your feet.
You want to stay out for a long time, you want your cheeks to get reddened by the cold air and your mind to be cleared of heavy thoughts. All you wish is to come back home just before lunch and bring back a sparkle of joy you have been given by the sunbeams playing among the bare branches of the trees.
Sorry to interrupt this idyllic sunny winter scene, ladies and gents, but you mentioned lunch. Who is supposed to cook lunch if you all are enjoying a laughing walk outside in the countryside? I do not know what usually happens in your houses, but with my family it’s not Sunday if you don’t set the table and cook one of those rich and genuine dishes that satisfy your taste with sumptuous flavours.
If you want to enjoy your sunny winter morning outside and in the same time experience a lavish lunch, I have a solution. I made these slices of pork loin in no more than 10 minutes: lager beer and mustard make them tasty and unusual, giving the dish the richness of long cooking recipes that we so appreciate during winter.
This recipe revealed itself so fast and intuitive that it can turn any unexpected midweek dinner into a surprising and memorable moment.
Pork loin with lager beer and mustard
- extra virgin olive oil
- 4 to 5 slices of pork loin
- flour to dust
- glass of lager beer
- 1 tablespoon of mustard
- teaspoon of mustard seeds
- Heat a dash of extra virgin olive oil in a thick-bottomed frying pan.
- Lightly flour the pork slices on both sides, just to pat them dry.
- Brown the pork slices for a minute in the hot frying pan, then turn them and let them brown on the other side. Add a tablespoon of mustard, half a teaspoon of mustard seeds and then pour the beer over the meat, stirring with a wooden spoon to dissolve the mustard into the beer.
- Season with salt to taste and cook for 4 up to 5 minutes until the beer is almost completely evaporated, leaving its aromas and a velvety sauce.
- Serve the meat with a side dish of boiled potatoes, left whole and seasoned with a knob of salted butter.
For this recipe I used a mild organic Italian mustard, nothing too pungent. Though, if you are a mustard freak and you want to use a special one, which better occasion to make my home made mustard, an unusual Christmas gift suitable for those who are brave enough to experiment and play with different pairings, not scared by the strong flavours.