Pork Loin, White Beans and Grain Mustard

All the flavours used in this dish are commonly associated with pork, but the various cooking methods and the manner in which each part is finished makes it something special. The flavour extraction is outstanding. The pork loin is initially sealed in hot oil, allowed to cool, then wrapped in plastic and cooked slowly at a very very low temperature for 2 hours ensuring all the flavours and juices are kept in the meat.