2 pieces of pork loin (approx. 12 ounces)
Desired amount of salt and pepper
1 1/2 tablespoons Kayanoya Yuzu Fruit Preserve
1 1/2 tablespoons whole-grain mustard
1 tablespoon olive oil
2 cloves garlic
2 sprigs rosemary
3 tablespoons white wine
Desired amount of your favorite vegetables
Make cuts in the fat of the pork loin, and season with salt and pepper. For sauce, mix Kayanoya Yuzu Fruit Preserve and whole-grain mustard.
In a frying pan, combine olive oil, garlic cut in half, and rosemary, and slowly cook until the aroma comes out and the color changes.
Add pork loin to frying pan, and slowly cook both sides. Separetely, prepare vegetables as you prefer. Once pork is cooked, remove from pan.
Add white wine to a frying pan and flambé. Add the sauce prepared earlier, season with salt, and briefly simmer.
Cut the pork loin and spoon the sauce over it. Serve with vegetables.