Pork Loin with Dijon Mustard & Chilli Pepper Jam

Pork Loin with Dijon Mustard & Chilli Pepper Jam

Courses: Main
Serves: 4


  • 300g pork loin, cut cross-wise
  • 80g Karimix Chilli Pepper Relish
  • 30g Dijon mustard
  • 4ml Balsamic vinegar
  • 5ml lemon juice
  • Zest from half a lemon
  • 3g Sage leave, chopped coarsely
  • Salt and pepper to taste


  1. Marinade pork with Karimix Chilli Pepper Relish, Dijon mustard, balsamic vinegar, lemon juice, zest and sage. Leave to marinade for 2 hours or overnight.
  2. Drain pork and cook till brown in frying pan. Then add marinade to simmer gently.
  3. Add salt and pepper to taste.
  4. Serve with salad or roasted vegetables.
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