5 from 1 vote

Pork loin with lager beer and mustard

Servings 2
Author Giulia


  • 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
  • salt


  • 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.
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