- 125g/4½oz pork loin
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp chopped fresh sage
- 2 garlic cloves, skin on, crushed
- 4 cloves
- ½ lemon, juice only
- 1 tbsp butter
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 tsp wholegrain mustard
- 1 tbsp caster sugar
- Preheat the oven to 180C/350F/Gas 4.
- For the pork, season the meat with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan and sear the meal on all sides for 2-3 minutes, or until golden-brown.
- Sprinkle the sage over the top, add the garlic cloves and cloves to the pan, then transfer to the oven for 8-10 minutes and cook until the pork is golden-brown and cooked through. (The pork is cooked when the juices run clear when the pork is pierced in the thickest part with a skewer.) Remove the pork from the pan and leave to rest on a warm plate.
- Deglaze the frying pan with the lemon juice, scraping up the caramelised bits on the pan with a wooden spoon.
- For the chutney, heat the butter and olive oil in a pan over a medium heat. When the butter is foaming, gently fry the onion oil for 3-4 minutes, or until softened. Stir in the mustard and sugar and cook for 5-6 minutes, or until the sugar is melted and the sauce is smooth.
- To serve, place the pork on a serving plate, drizzle the lemon pan juices around the plate and spoon the chutney to the side.