The pork solution

A juicy, oven-roasted pork loin infused with mustard, and white wine, seasoned simply with black pepper and ginger for depth and brightness.

📝 Ingredients (serves 4)

• 1 kg pork loin

• 1 tablespoon mustard (Dijon or the one you love)

• 10 g salt

• ½ teaspoon black pepper

• ½ teaspoon ground ginger

• 150 ml dry white wine

• 1 tablespoon olive oil

🍳 Instructions

1. Season the pork

• In a small bowl, mix the mustard, salt, black pepper, ground ginger, and white wine.

• Rub this mixture all over the pork loin, cover, and let marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Prepare for roasting

• Preheat the oven to 210°C (top and bottom heat, no fan).

• Place the marinated pork loin in a baking dish and drizzle with olive oil.

• Pour any remaining marinade over the top.

3. Roast

• Bake for 35–40 minutes, basting once or twice with the pan juices.

• The pork should be golden and juicy, and the internal temperature should reach 65–70°C.

• Let rest for 10 minutes before slicing.

4. Serve

• Slice the pork and spoon over some of the wine sauce from the pan.

• Serve with roasted vegetables, mashed potatoes, or a crisp green salad.

🌿 Kuisit Tip

If you want a thicker sauce, remove the pork once cooked and simmer the pan juices on the stove for 5–10 minutes until reduced. You can also stir in a knob of butter for richness.