It does well when paired with sweet flavours; honey mustard is a fine choice. Roll the loin in sesame oil and coat with mustard seed. Sear all over in a very hot pan, remove the loin from pan and set aside when golden brown. Add to the pan some white wine, a stock cube, English mustard, full cream plain yoghurt, a crushed clove of garlic and honey to sweeten. Cream or butter may be added to richen the sauce and lemon juice to sharpen it. Adjust sauce to preference, slice loin into medallions and cook in the sauce at full heat until medallions are pink. Serve with crispy roast potatoes, rocket, and a rich white wine – we recommend a Weiser Riesling.
