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Fresh and Light Pork Loin with Celery

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A very fast and simple meal – Fresh And Light Pork Loin with Celery.
In my opinion, a good marinade is the base of every piece of pork or chicken. This time I tried to play with mustard and cumin. And it came out quite delicious. Let’s do it!

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Total Time: 45 minutes + a couple of hours for the sit of marinade

400g of quality pork loin, cleaned and sliced
1 tablespoon of quality Curry Ketchup and Olive oil
1 teaspoon of Dijon Mustard, a whole grain mustard, smoked paprika powder, Provencal Herbs, curry powder and cumin
Sea salt and black pepper

1 teaspoon of plain flour
2 knobs of butter
Few stalks of celery, cleaned, washed, halved and diced
2 shallots, peeled and finely chopped
1 cup of good meat stock
2 portions of rice
Sea salt and fresh chives to finish

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First, marinate the loin. In a medium mixing bowl place Curry Ketchup, a splash of olive oil, Dijon Mustard, some whole grain mustard, smoked paprika, Provencal Herbs, curry, cumin, salt and black pepper. Mix well with a balloon whisk and taste. Put a lid on and place it in the fridge for a couple of hours.

Heat up a wok on high heat and add the meat. Sprinkle with plain flour and roast for a few minutes until it nicely darkens all over but it is still moist.

Lower the heat to medium and add the knobs of butter. Stir in the celery sticks and shallots. Cook it for another 2 minutes until it softens.

Keep in the meat stock. Stir in the rice. Cook on low-heat until al dente. If necessary add more water, so the meat stays nicely moist. Taste and taste. Season accordingly.

Finish with fresh chives.

Makes 2 serves.

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