Pork Loin, White Beans and Grain Mustard

Name: Pork Loin, White Beans and Grain Mustard
Yield: Serves 6
Ingredients: 4 tsp corn oil; 2 tsp whole grain mustard; 1 clove garlic, split; 100 ml/4 floz/½ cup corn oil; 5 shiitake mushrooms, stems removed; 200 g/7 oz/1 cup dried cannellini beans, soaked overnight; 2 medium fennel bulbs; 1 onion, halved; 2 tbsp fennel seeds; 100 ml/4 floz/½ cup double (heavy) cream; ½ carrot, peeled; 1 clove garlic, halved; 75 ml/3 floz/⅓ cup white wine vinegar; ½ onion, peeled; 1 tsp chopped chives; 1 short loin pork, eye meat only; 2 sprigs thyme; 200 ml/7 floz/1 cup chicken stock; 1 bay leaf; 50 g/2 oz/½ stick butter

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

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.