2 cuts Pork loin (11 ounces)
Appropriate amount of salt and pepper
1 1/2 tablespoons Kayanoya Yuzu Fruit Preserve
1 1/2 tablespoons Wholegrain mustard
1 tablespoon Olive oil
2 cloves Garlic
2 sprigs Rosemary
3 tablespoons White wine
Appropriate amount of vegetables of your choice
Make cuts in the gristle of the pork loin, and season with salt and pepper. To make the sauce, mix the 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 the pork loin to the frying pan, and slowly cook both sides. Once cooked, remove from the pork loin from the frying 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 them. Serve with vegetables of your choice.