Pork loins in onion and mustard gravy
This is a simple, easily prepared dish that goes very well with mashed cauliflower – for recipe see here. When you pop the pork loins into the oven, begin to steam your cauliflower and they should be ready to serve together.
1 large red onion or 2 smaller red onions
2 boneless pork loin chops
2 heaped teaspoons Djon mustard (we use Maille as it is sugar-free)
1 desertspoon of dried sage
1 desertspoon of coconut flour (you may need more)
Salt and pepper
Preheat oven to 160 (325).
Heat a large knob of butter in a frying pan. Slice the onions and fry until soft and golden.
Add a good splash of balsamic vinegar and cook for a few minutes more.
Transfer the onions to a dish and melt a little more butter in the pan.
Fry the pork steaks until golden (only a few minutes on each side) and transfer to a greased baking dish.
Return the onions to the pan and add some boiling water (not too much), the mustard, sage coconut flour and salt and pepper to taste. Heat on medium until the gravy begins to thicken. You can adjust the water or coconut flour to achieve the consistency and amount of gravy you prefer. You could also add any other herbs or flavourings you like.
When the gravy is thickened, pour over the pork loins, cover with foil and pop in the oven for around 45 minutes.
Around 10 minutes before time is up, remove the foil as this helps to thicken the gravy. If you would like to thicken the gravy even more, remove the pork loins from the dish and set aside to rest. Return the gravy to the frying pan to heat on a medium heat until it thickens and then serve over the pork loins.
I prefer to cook this dish at a lower temperature for longer, but you could experiment to see what you prefer as all ovens vary (ours is quite old and inefficient). If you are unsure of timings, always cut into the pork at the thickest point and check that it is not too pink.